Cuisine

A spoon-it-straight-from-the-jar-and-slather-it-on-everything sauce with the taste of tradition, the seduction of sophistication.

Guess which recipe David begged to have for a late Sunday night supper after the Ed Sullivan show? (Hint: This one.)

Dramatically amplify the flavor (and the reactions at the table) when you leave the shells on while cooking these shrimp. And then just surrender to the mess while devouring them.

Dinner in just 10 minutes that's as tempting as it is healthy? You betcha.

Simple. Surprising. Spunky. Just what we look for in a summer salad. Just what we found in this jumble of cucumbers, vinegar, and ginger.

Napa cabbage, carrots, peanuts, scallions, and herbs are tossed with seared tofu and drizzled with an Asian garlic-chile sauce. A tofu lover's salad.

Each Portuguese family has its own rendition of this classic, a pantry staple known as massa de pimentão. Here's how David has amped it up several notches and in the process created something new.

The unofficial Spanish summer sipper, tinto de verano is just as much a classic as sangria. But this one the Spanish keep all to themselves. One sip and you'll understand why.

For when you're craving the real deal but you're not at a taco stand in Mexico, maybe you need to take things into your own hands.

Does it get any better (or more like you're vacationing south of the border) than grilled corn slathered with lime mayo, cheese, cilantro, and hot sauce? Nah.

With flavors like these, you have to wonder why the Portuguese ever left home during the Age of Discovery.

Portuguese tater tots. That's how we think of this mashup of potatoes, chouriço, and onion that's deep-fried until crisp and golden on the outside and impossibly airy yet rich on the inside.

This zucchini linguine is a panoply of summer abundance with summer squash and herbs crowding out the usual pasta sauce suspects. No complaints here.

Sometimes a pie craving is just too strong to wait for a plate and fork and fussily crimping a top crust. Enter this easy peasy yet elegant crostata.

Stale bread? Itsoaks up a tangy vinaigrette in this interpretation of an Italian classic from the Barefoot Contessa herself. You're welcome.

Slightly tart and eminently easy, this tomatillo sauce makes ample so you can stash some in the fridge for later. Cook once, eat twice.

These gooey, slurpy, peanut butter-y wonders are the true test of a Chinese restaurant's worthiness. Although now you don't have to leave it to chance. You can simply make them at home.

Essentially spaghetti casserole with veggies smothered with cheese. Sounds like supper to us.

This weeknight friendly, company worthy, simple but not terribly subtle pasta concoction has us swooning.

A simple, clean break from tradition, this margarita eschews cloying Cointreau in lieu of a splash of sweet agave.