Cuisine

An intoxicatingly aromatic Portuguese classic that's a tomato-based combo of stew and soup and chowder made of fish, potatoes, and chorizo.

We teach you how to make your own homemade adobo and then wield it to make your weeknight meals exponentially more enticing.

Is there anything as sweetly satisfying as heirloom tomatoes eaten raw over the sink? Probably not. But when you tire of that, there's always this deeply satiating tactic.

Bet you've already got everything you need for this frugal pantry pasta. All you need now is 15 minutes to pull it together.

We wish someone had told us a heck of a lot sooner about this uncommon bread salad, which embellishes the usual ingredient suspects with figs and walnuts.

A combination of taste and textures that seems unconventional yet tastes so intuitive you'll wonder why you haven't tried it before.

Relax with these crunchy-tender fish tacos filled with a kicky cabbage slaw and sweet-tart mango-banana salsa. Think flip-flops and a beer—all year long.

Summer simplicity that's gonna earn a place in your weekly rotation.

That frugal Italian trick of adding buttery bread crumbs to just about anything to make it more enticing works its considerable charms here. Swoon.

Summer posole cravings are satisfied with this cooling summer riff on the classic Mexican soup that we simply can't stop wanting yearround.

Drowning gelato in espresso has got to be the most spectacular sort of tragedy ever to take place at the dinner table. Here's how to add a little drama to your dessert.

Japanese grilling at its sweetest--and simplest, with just a quick turn over the coals and a happy little sauce of soy, sake, honey, and ginger for dipping and drizzling.

This risotto, straight from Rome, gets its flavor and color from spinach, arugula, and parsley. Its smoothness is a product of butter, cream, and cheese.

Bored by plain old water? Allow us to introduce you to your solution.

Say hello to the most failproof way we know to get everyone to eat their veggies—and just about anything else you can dip or dunk or douse.

Baby back rib perfection is yours when you first brine the ribs, then massage them with our subtle and superlative rub, and then grill them low and slow.

Made with the simplest, freshest tomato sauce ever, two types of mozzarella, and everyone's favorite topping. And it's made on a plain old baking sheet. No fancy pizza stone required.

A Mediterranean classic that's healthy as can be although you'd never guess it from the indulgent taste.

As easy and traditional as classic Greek salad. But with a subtle twist that's gonna have you coming back to this recipe again and again and again.

This American classic is, in a nod to its Southern origins, hospitable as can be thanks to vanilla cake layers with a meringue frosting that conceals a creamy filling containing--surprise!--coconut, Maraschino cherry, and oatmeal cookie crumbs.