Cuisine

Dinner doesn't get any easier or more elegant than pasta tossed with butter, olive oil, Parmesan and pecorino Romano cheeses, and dusted with lots of black pepper.

An ethereally creamy, subtly sweet, wickedly pistachio-y gelato that derives its pure flavor from nothing more than the essentials.

This recipe from the late, great Edna Lewis turns out skillet-fried chicken that's perfectly seasoned, extra-crisp, and gosh darn beautiful in every way.

Focaccia gets drizzled with an intense herb oil of basil, parsley, oregano, rosemary, garlic and thyme, then loaded with slices of potato, onions, and rosemary.

Also known as Neapolitan or Venetian cookies, these vivid cakes are stacked and sliced and dubbed cookies. We can deal.

A traditional recipe on Christmas Eve in Portugal, this dish of salt cod, potatoes, and cabbage is drizzled with a garlic oil and topped with hard-boiled eggs.

There's cornbread. And then there's cornbread enhanced with bacon, corn, and good ol' bacon drippings. Just as God intended, folks who've made it have been saying.

Fennel soup, or sopa de funcho in Portuguese, is a staple in Madeira and the Azores Islands. This recipe is full of fennel, pork, sausage, cabbage, and beans.

A Portuguese classic made with beef and peppers, caçoila de Pico is a slowly simmered affair that's well worth the wait.

Considered Portugal's national dish, caldo verde, or green soup, is a homey dish of potatoes, kale sliced whisker thin, and smoky pork sausage.

Summer tomatoes are turned into a sweet jelly that's a Portuguese classic. Use it as you would any jelly as well as with cheese plates.

One of Portugal's most beloved dishes, these deep-fried fritters are a melding of salt cod, potato, and onion that are readily devoured.

Sonhos--Portuguese for "dreams"--is an apt name for Portugal's dreamy doughnuts that are as easy to make as they are to eat.

A classic Thai trick for imparting a lot of oomph without a lot of ingredients or expense.

Sweet custard flecked with flakes of coconut are what you can expect from pasteis de coco, a dessert classic from Portugal.

A Thai-inspired chicken soup from chef Jean-Georges Vongerichten that's fragrant with lemongrass and infused with the sweetly sour flavors of southeast Asia.

Perhaps the most iconic and indispensable ingredient in Moroccan cooking. And perhaps the easiest thing to make ever.