Portuguese tea flan with a caramel top and a puddle of caramel on a white plate with blue design

Portuguese Tea Flan

Creamy custard is shot through with tea flavor for an unusual take on the classic Portuguese flan. A caramel top gives the dessert its depth and sweetness.
Chicken with 40 Cloves of Garlic Recipe

Chicken with 40 Cloves of Garlic

Chicken with 40 cloves of garlic is a classic for one reason—it's damn good. Using chicken thighs ensures the meat remains juicy. Using our trick for quickly peeling garlic makes it hassle free.
Bowl of saffron mussel stew with a yellow broth, a plate with shells to the left

Saffron Mussel Stew

An utterly simple, Indian-inspired recipe in which mussels are bathed in a savory saffron broth spiked with ginger, garlic, peppers, and curry.
Five white bowls filled with pureed cold sweet pea soup, topped with a few who peas

Cold Sweet Pea Soup

It doesn't get much simpler or sweeter than this cold sweet pea soup, which can be made with frozen or fresh peas and just happens to be vegetarian as well as weeknight friendly.
Rhubarb Sour Recipe

Rhubarb Sour

A rhubarb sour made with gin is probably not how your grandma chose to use those sweetly tart spring stalks. Her loss.
Oval pan with cumin-scented carrots sprinkled with chopped chives, orange zest, and pepper

Cumin-Scented Carrots

This goes-with-anything veggie side relies on pantry staples, comes together in 10 minutes, makes minimal cleanup, and may just lower your husband's cholesterol. You're welcome.
Blueberry Clafouti Recipe

Blueberry Clafouti

You know how clafouti came into creation? Angels got confused when making breakfast and ended up with something in between custard and pancakes.
Bol of finely chopped celery root salad with chunks of clementines, pumpkin seeds, and parsley

Celery Root Salad with Clementines

This is not your typical salad. Made with celery root that's cleverly blitzed until minced so finely it could stand in for couscous, it's the perfect balance of sweet, salty, sour, and surprise.


Dumplings that were named for a pasta-loving priest who got a little gluttonous and strangled himself by swallowing them whole. Gotta be good, eh?