Ilda Costa-Sarnicki

The sultry, smoky flavor of ras el hanout permeates this simple supper of eggs in tomato sauce, which takes on more sustenance than usual thanks to late-summer eggplant.

Intrigued? You should be. A couple of the niftiest cooking tricks we know are at play in these ridiculously easy grilled vegetable skewers with chile-doused oozy melty cheese.

Tart rhubarb and sweet peaches collide in this ode to early summer that helps you recall better days even during the doldrums of winter...provided you can make it last that long.

David explains how to make classic Portuguese papo secos, the stuff of everyday eating, that essentially look like cherubic little baby buns and have a taste that's also divine.

In the pantheon of great Portuguese foods, there are few sandwiches that are more superlative than the bifana. Essentially pork, bread, and sauce, it's comfort food at its simplest.

"Oh my God." "This may be the best potato gratin I have ever made." "Easy to make and oh so creamy." That's what we're hearing about this simple yet splurge-worthy side dish.

Embarrassingly easy. Enticingly aromatic. And unbelievably satisfying in terms of that beguiling umami-ness that defines mushrooms. Curious? You should be.

This smash burger delivers a satisfying sizzle as the burgers meet heat and, even more satisfying, attain that elusive crusty exterior while maintaining an astoundingly juicy interior.

This cheater's version of the real ricotta deal turns out satisfyingly creamy and rich and is certain to cure your craving. Made from just milk, yogurt, lemon juice, and salt.

Astoundingly tender and judiciously spicy, these oven barbecued ribs gain a rich, deep smokiness from a simple turn in a hot oven, no fancy outdoor equipment required.

This concoction of hot milk and Mexico's incomparable chocolate is whipped into a frenzy with a milinillo--Mexico's unplugged answer to the immersion blender.

Everyday carrots turn shyly sophisticated when infused with flavor and coaxed to tenderness in this no-hassle side dish.

"Best peach pie in the world!" That's what folks are saying about this recipe. We're not going to argue.

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.

Dense and rich, this gluten-free cake is a fave among the Portuguese, and anyone who's ever tried it. Its unforgettable taste comes from almonds, lemon, cinnamon, and vanilla.

These cream puffs, called chouquettes, are infused with orange-flower water and freckled with sugar. Serve them as an after-school snack, as they do in France.

Known as Açorda de Mariscos in Portugal, this robust "soup" of shrimp, bread, and rice is a satiating meal in a bowl.