A Portuguese classic made with beef and peppers, caçoila de Pico is a slowly simmered affair that’s well worth the wait.
We like this recipe because it’s both kid-friendly and kid-chef-friendly. But it doesn’t taste like it, we promise…even the adults will clamor for more. Did we mention barely any cleanup?
The familiar pita bread but made with whole grain flour and sourdough starter. Still puffs. Still amazes. In looks as well as taste.
An entire meal on a sheet pan. That pretty sums up this weeknight meal that’s short on fuss and long on Greek-inspired flavor and is actually healthy yet doesn’t taste like it.
Spectacularly stunning—and unbelievably easy—handmade pasta that takes its lovely color and subtle flavor from sweetly savory pumpkin or other winter squash.
A classic and nutritious way to get your daily mix of greens—kale, anyone?—that’s based on Greek tradition…complete with a little added oomph.
Looking to elevate canned salmon beyond recognition? Maybe banish all recollections (nightmares?!) of Lenten Fridays from childhood? Here’s your answer.
Bun cha. In true Vietnamese fashion, it’s an enticing collision of tastes (sour and smokey and sweet), temperatures, and textures. And it’s gonna leave you wanting more.
Remember the blackening craze in which EVERYTHING was baptized with a rock-your-world spice mix? This is one of the best expressions of it. And its on the table in half an hour.
Chicken gets a little tipsy after being doused with tequila but is then given a cold shower in the form of a squeeze of lime and a cooling cilantro-chile mayo sauce.