All Recipes

Crackly phyllo that's crisp as autumn leaves give way to tender wild mushrooms in this simple, sumptuous savory strudel.

Simple and stunning. That's what we think of this ridiculously easy tart made with a graham cracker crumb crust, a luscious cheesecake-like filling made of cream cheese, cream, and sugar, and a scattering of summer berries.

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.

A French tradition born of necessity that, over the years, has been transformed into something that seems far, far more indulgent than putting to use leftovers.

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

The fresh flavors of lemon and blueberry are at their best here in Flo Braker's easily assembled, elegant tart.

A slightly heretical take on a French classic, this riff involves onion soup, bread, and cheese, but not quite like you've experienced it before.

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.

There's a double whammy of chocolate in these indulgent cookies that are loaded with chunks of chocolate and sprinkled with sea salt.

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.

Creamy but not gloppy, light but not abstemious, this shrimp salad is gonna rock your world. And your cocktail party. And your lunch work rotation.

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.

Know when you taste something and can't help but pause and sigh with content? This subtly sweet lemon cake does that to us each and every darn time.

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.

Surprise family and friends with the savory jolt of a smattering of extra-sharp Cheddar cheese, baked straight into the crust, in contrast to the sweet apple pie filling.

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.