Our fearless leader’s very own incredibly adult-friendly, sweet-savory sauce that was tailor-made to drizzle all over chicken and waffles, and honestly, nearly everything else.
American waffles have nothing over Belgium’s best. As gaufre gourmand Kimberley Lovato explains, you only think you know the real deal.
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.
And you thought those perfect swirls of cinnamon raisin awesomeness were something you could only get in store-bought loaf. This recipe dispels that myth.
One of France’s greatest innovations, the croissant, meets its match in this croque monsieur casserole filled with ham, cheese, and a milky béchamel.
Steamed mussels go from standard to superlative when doused in a delicate curry-white wine broth spiked with shallots, garlic, lime, and cream.
If you’ve been to South Africa, chances are you’ve been craving this dish. Rest assured, it’s possible to recapture the loveliness you experienced abroad back home in your kitchen.
David comes to understand that for some, corned beef hash is about far more than mere sustenance or ridding the fridge of leftovers. Far, far more.
Earthy black-eyed peas, Portuguese tuna, sliced onion, garlic, and parsley are tossed together in a vinegar-y salad dressing for a quick, nutritious salad.
These diminutive queques are flavored with a hint of citrus that’s equally welcome at breakfast, tea, or any other hour of the day, quite frankly.