Every Portuguese family has its own rendition of this classic, a pantry staple known as massa de pimentão. Here’s how the Leite family makes it.
These curiously named, easy peasy, shamelessly simple hybrid hussies may make you swear off roll-out biscuits for good.
Perhaps the easiest pie crust ever. Actually, we take that back. Definitely the easiest peasiest pie crust ever. No kneading. No rolling out. Really.
This stealthily healthy mash delivers the color of fall foliage right to your table—and just may make you reconsider why you think you don’t like root vegetables.
This rustic yet refined side, inspired by an Alain Ducasse dish, simmers cool-weather veggies to create something that tastes marvelously, uh, unhealthier than it is.
Nothing says sassy like swapping pears for apples in the classic French tarte tatin. What can we say? We like to live on the edge.
Sweet, spicy, and just a little sassy. That’s what we think of this sensational synthesis of everyday ingredients. Slather it at will.
What’s spookier than a skeleton? Disembodied bones—meringue bones that are so sweet you just can’t resist the temptation to take a bite.
We swear that this whole grain risotto doesn’t taste nearly as healthful as it actually is. But don’t take our word for it….
An autumnal take on classic summer pudding that melds booze and berries and apples and plums to really quite lovely effect.
No matter what its title, this little life-changer of a recipe isn’t quite Mommom’s, er, your grandma’s banana bread. It’s better.
A relatively ginormous riff on the iconic American snack cake, this Twinkie look-alike boasts an amped-up vanilla smack and ingredients you can actually pronounce.
Perhaps not pickled in the traditional American sense, but pickled nonetheless. Wait ’til you learn the stealth ingredient.
Americans may not know how to pronounce broccoli rabe, but Italians sure know how to cook it. You’re welcome. Er, prego.
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