Bachalhau à Brás

A classic recipe in Portugal, this dish features softly scrambled eggs filled with fried potatoes and shards of salt cod. On top: olives and parsley.

  • 1 H
  • 1 H, 15 M
  • 19
Curried Steamed Mussels

Curried Steamed Mussels

Steamed mussels go from standard to superlative when doused in a delicate curry-white wine broth spiked with shallots, garlic, lime, and cream.

  • Quick Glance
  • 20 M
  • 20 M
  • 5

Grilling with the Steak Whisperer

David Leite, a self-admitted grilling nimrod, visits Waldy Malouf, owner of Beacon Restaurant in NYC, for a crash course in man’s relationship with fire.

Deep-Dish Brioche French Toast

The Lazy Man’s Brunch

This easy recipe for deep-dish French toast made with brioche promises big rewards for little work. Make it the night before then pop it in the oven.

Confessions of a Hired Belly

Food writing isn’t as glamorous as it seems. Eating—oftentimes bad—meals is part of the job, as David explains. A cautionary tale for new food writers.

Portuguese Deep-Fried Green Beans

Portuguese Deep-Fried Green Beans

In Portugal, deep-frying beans is a long-standing tradition. Serve these peixinhos da horta as a starter, snack, or, as the Portuguese do, a side dish.

  • 30 M
  • 45 M
  • 7