Cuisine

A United Nations of flavor adorn this Spanish pizza with chorizo and Manchego mingling with mozzarella and poblano chiles.

This concoction of hot milk and Mexico's incomparable chocolate is whipped into a frenzy with a milinillo--Mexico's unplugged answer to the immersion blender.

This anything-but-boring bird borrows its Peruvian accent from a technicolor dream coat of paprika, lemon, garlic, and cumin.

These corn bread batons bake up crisp on the outside, with a fine crumb on the inside, and ready to sop up as much butter or gravy as you wish.

Some consider this Catalan classic to be the great Spanish acquisition considering how it's so very versatile (and vegetarian).

This stunning Southern belle and its dozen tiers—yup, 12—is astonishingly easy peasy to make thanks to a savvy cake-baking tactic and a touch of patience.

This little moment of lusciousness takes nothing to toss together. Just tear the figs, rip the cheese, and drizzle with oil. Badda bing.

This pale Portuguese-inspired soup and salad makes up for in taste what it lacks in tradition.

A dreamy, creamy riff on the classic arroz de pato, this dish call in flavor favors from duck, cured ham, spicy sausage, and tangy oranges.

This classic Portuguese dessert with its tender crumb and citrus smack tastes as stunning as it looks. Swear.

This Southern staple amps up stone-ground grits with ample white Cheddar. We think we've found home in these cheese grits.

Don't you love a dish that can be tossed together at the last second yet tastes like someone's Italian grandmother slaved over it for hours? Us, too.

As buttery and airy as brioche but with a far weightier responsibility than its breakfast chum, challah ensures a sweet new year in Jewish tradition. We'll break bread to that.

Heirloom tomatoes go on ice for this simple yet elegant sorbet. Use yellow, red, orange, or purple fruit, but my all means, make this sorbet.

Summer at its simplest, not to mention its most splendid. Five minutes of effort yield a meal that rivals round-trip tickets to Italy.

This Italian sipper swirls together vodka, Prosecco, and lemon sorbet to ridiculously satiating, giggle-inducing effect.

Octopus with paprika, aka pulpo a la Gallega, is pretty much ubiquitous at bars and restaurants in Spain. There's a reason for that.

David recounts the misery of a lunatic cab driver, a broken down train, a snarky airline rep, and the joy of traveling coach on his way to Barcelona.

"Best peach pie in the world!" That's what folks are saying about this recipe. We're not going to argue.

Lemon, ricotta cheese, peas, and pappardelle pasta. The name sorta says it all. But we'll add that it can be made in no time.