Portuguese Almond Torte Recipe

Portuguese Almond Torte | Bolo de Amêndoa

Dense, rich, and flourless, this cake is a favorite among the Portuguese. It takes its unforgettable taste from almonds, lemon zest, cinnamon, and vanilla.

  • Quick Glance
  • 30 M
  • 1 H, 15 M
  • 27
Olive Oil-Poached Cod with Roasted Tomatoes and Broccoli Rabe Recipe

Olive Oil-Poached Cod

The cod, once poached in olive oil, is supple and utterly delicious. It sits on a bed of roasted tomatoes and broccoli rabe, which adds acid to the dish.

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  • 30 M
  • 1 H
  • 1
Arugula Salad with Almonds, Green Olives, and Tangerines Recipe

Arugula Salad with Almonds, Green Olives, and Tangerines

This salad juxtaposes sweetly tart tangerines, licorice-y fennel, sweet almonds, briny olives, and salty cheese for a stunning starter.

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  • 15 M
  • 15 M
  • 0
Chocolate-Dipped Candied Citrus Peel

Chocolate-Dipped Candied Citrus Peel

A bittersweet little something to set out after even the swankiest of dinner parties, these candied citrus strips smothered in chocolate boast a velvety zing.

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  • 30 M
  • 4 H
  • 0
The Vegetable Dishes I Can't Live Without by Mollie Katzen

Coated Carrots Afrique du Nord

Cumin and cinnamon as well as a splash of lemon and orange juices impart layers of flavors to this North African carrot dish.

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  • 30 M
  • 50 M
  • 0

Shaved Fennel Salad

Whisper thin shaved fennel lends a delicate anise flavor to this simple yet sophisticated salad.

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  • 15 M
  • 15 M
  • 0
Catalan-Style Veal Stew Recipe

Catalan Veal Stew with Prunes and Potatoes

In this Spanish stew, veal breast is seared then slowly braised in a brew filled with tomatoes, brandy, wine, cinnamon, cayenne pepper, and a bit of chocolate.

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  • 1 H, 20 M
  • 4 H, 30 M
  • 0

Orange and Radish Salad

A simple, surprising indication of just how lovely and intriguing the entire repertoire of traditional Moroccan salads can be.

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  • 15 M
  • 45 M
  • 0
Dried Figs and Apricots in Vanilla Wine Syrup Recipe

Dried Figs and Apricots in Vanilla Wine Syrup

Dried figs and apricots come together in a vanilla-bean-and-cinnamon white wine syrup.To dress it up, serve it with whipped cream and toasted almonds on top.

  • Quick Glance
  • 20 M
  • 5 H, 15 M
  • 0
The Essential Book of Jewish Festival Cooking by Phyllis Glazer

Fudgy Passover Brownies

Rich, dark, fudgy, and, yes, sinful, these brownies are studded with chopped pecans and are perfect for Passover, as they don’t use and leavening.

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  • 25 M
  • 1 H
  • 0

Stuffed Shoulder of Veal

Put this stuffed veal shoulder at the center of your Passover meal. The stuffing is made with matzah meal and loaded with Granny Smith apples and mushrooms.

  • Quick Glance
  • 40 M
  • 3 H
  • 0

Erminia’s Pan-Crisped Chicken

Two-stage cooking makes this Italian style chicken crispy with less fat. Easy to make, the chicken is first sauteed and later the skin is crisped.

  • Quick Glance
  • 1 H, 15 M
  • 3 H, 30 M
  • 0
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