Basic Irish soda bread gets blinged up with raisins. It’s at its loveliest when served warm from the oven and slathered indecently with Irish butter.
The cauliflower is finely chopped so it resembles couscous and better absorbs flavors. It’s then tossed in a light basil-lemon sauce with a hint of maple syrup.
Tender. Crunchy. Savory Sweet. This satiating bread salad is full of contradictions, including how something so straightforward can taste so complex.
Otherwise known as what’s for dessert tonight, this old-fashioned cake takes its name from a simple, two-ingredient glaze, or drizzle, that yields a crisp, sugary, lemony crust.
Fast and flavorful and a favorite of our own Fatty Daddy—er, David Leite—this chili is a knockout. The only thing is, well, um, it’s not quite chili.
Ready in just half an hour, this simple but not unsophisticated stew brings you all the complexity of one that simmered twice as long. Sorry, Campbell’s.
Plain old Pacific cod gets punched up with an infusion of everyday aromatics including soy, ginger, and scallion. And it’s done in 15 minutes.
The classic baked stuffed potato is gussied up here with sour cream, tangy blue cheese, scallion, chives, and pancetta. These bites make great party fare.
Fritters, made from thin matchstick slices of apples, are pulled from the oil and sprinkled with sugar.
A beloved Brazilian candy, brigadeiros are chewy fudge balls that are rolled in sweet sprinkles, just for good measure.
A ridiculously creamy–and relatively simple–homemade caramel filling graces this properly flaky pastry. Salted butter–lots of it–lends this dessert just the right amount of decadence.
Pao de queijo, Brazil’s favorite cheese rolls, are chewy, cheesy puffs made from manioc starch. They’re great on a buffet table, as a snack, or a starter.
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