Helena Pereira

Your favorite tea turned sideways, making it a creamy dessert with a crackling, shattering caramelized sugar topping.

Made for little hands and little mouths, these lovely little tarts are short pastry crusts that are baked and then dolloped with any kind of jam you'd like. Make sure the kids make these with you.

Is there anything better than roasted garlic? We think not. Three ingredients. Almost no effort. And yet what results is both complex and versatile and knee-wobblingly lovely.

Millions have become adept at slathering mayo on all manner of food stuff. Yet few have attempted to make it at home. This foolproof recipe may change that.

You'd never, ever guess how quick and easy it is to make this authentic Indian condiment at home. And let's not forget how delicious it is. So much so that folks are calling it "outstanding" and "magic." Enough said.

Just when you thought classic tarte tatin could get no lovelier, here comes fig tarte tatin.

Three minutes. That's how long it takes to bake this upside down cake that makes just enough dessert to satisfy your craving. No more.

At last, spiced chocolate truffles made with dark chocolate that taste delectable, are easy to make, and—believe it!—nutrient dense. Our prayers have been answered.

Characterized by its distinctly rectangular shape and, in true French form, buttery taste, this classic loaf is traditionally made in a Pullman pan although any old loaf pan can work.

This crazy satisfying, ridiculously cheap, pantry-minded dinner consists of just pasta, cheese, oil, salt, pepper, and a nifty technique.

These butter and cream cheese pastries are filled with cinnamon-sugared nuts, a slick of jam, currants, and a handful of chopped chocolate.

Creamy custard is infused with tea for an unusual take on the classic Portuguese flan. The classic caramel topping gives the dessert its depth and sweetness.

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.

Part bread, part cake, kugelhopf is made like brioche except it's studded with raisins, brushed with butter, and dusted with sugar.

These irresistible croquettes, made with ham and chicken, are a favorite in Spanish tapas bars. A great hors d'oeuvre, after-school snack, or nibble.

Fresh cod is poached in an herby milk-cream mixture and gently folded into mashed potatoes. It makes a perfect spread for garlic toasts.

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

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

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.