Though not as famous as hummus or baba ghanoush, this Mediterranean dip is just as delicious. Just ask Paula Wolfert.
Some recipes are sooooooooooo ridiculously crammed full of flavor, you may not even notice the relative lack of meat. This is one of those recipes.
With its dark chocolate smack and intense espresso buzz, this mocha creation ought to have a minimum age requirement.
Rice pudding is a Portuguese staple. This lighter recipe, which doesn’t call for the traditional use of eggs, is flavored with lemon and dusted with cinnamon.
Few vegetable combinations are more natural or French than green beans and new potatoes. Ooh la la.
Layers of vanilla cake take turns with oodles of coconut filling and the whole shebang is slathered with fluffy white icing. Uh, yes please!
These buttery little cakes have as tiaras slices of fresh nectarines, though truth be told apricots or peaches would work just as well.
A creamy custard flecked with flakes of sweet coconut. That’s what you can expect from pasteis de coco, a dessert classic from Portugal.
Not your nonna’s tiramsu, this sigh-inducing stack of goodness relies on made-from-scratch chocolate cake drenched in coffee and smothered in mascarpone and cocoa.
Sometimes called a volcano cake, this much ballyhooed molten dessert is, quite literally, bursting–er, oozing–with chocolate.
Dead ripe tomatoes, fragrant basil leaves, sherry vinegar, a fruity extra-virgin olive oil, and an ability to layer. That’s all you need to make this.
Tahini is the base for this Mediterranean dip made of leafy greens. Paula Wolfert chooses her greens by season and availability.
Classic Jewish potato pancakes get turned topsy turvy with zucchini, scallions, garlic and freshly grated Parmesan cheese.
This chiffon cake with lemon icing, whose secret is vegetable oil, has been a favorite since it was created for the Brown Derby Restaurant in the ’20s.
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