Irene Seales

A Catalan dish consisting of a Moroccan-inspired marinade, a spoon-licking-good Spanish pepper sauce, and a cooling Middle Eastern cucumber-yogurt salad. Our sorta fusion food.

In the words of at least one person who’s made these light and fluffy griddle cakes, they're “hands-down the best pancakes I have ever made!”

Traditional Moroccan tagine reimagined by turning it into a slightly less hearty yet no less compelling salad.

Sofregit is the Catalan version of the classic sofrito that is the foundation of many, many authentic Spanish dishes. Here's how to make it.

Yet another failproof recipe from Deborah Madison that's hearty and healthy and satisfying beyond words.

A stunning jumble of ingredients you'll forget are healthy the moment you take a bite. Sweet roasted beets. Peppery watercress. Tangy feta. And a perfectly balanced vinaigrette.

These fancy-sounding desserts are essentially creamy custards that come together with very little time or effort from half-and-half, brown sugar, pumpkin, eggs, and warm spices. So good you're gonna want them year round.

You read that correctly. Pork wrapped in bacon. Need we say more?

This gingerbread Bundt cake has all the warm spicy goodness of gingerbread cookies. And, as if that wasn't enough, it's gilded with a sassy sweet-tart citrus glaze.

This is why we have pressure cookers. Because they render an inexpensive cut of pork and plain pinto beans into a smoky, soulful, put-your-spoon-down-and-sigh chili in a fraction of the usual time.

Eating healthy was never so easy—or mingled so nicely with tortilla chips and beer.

A beloved American favorite from the 1960's that we just had to bring back.

Portuguese peixinhos da horta. Tempura green beans. Whatever you call them, they're disturbingly easy to toss back one after the other while standing at the stove. And that's not a bad thing in our book.

Sorta like shakshuka, aquacotta is an Italian soup from southern Tuscany that's essentially leftover bread, tomatoes, onions, and chiles with eggs and a little Parmesan. Living large.

Earthy beets. Salty cheese. There’s something stunning about the contrast between the two. Tasting is believing.

Folks are saying this is the simplest ice cream recipe they've ever made. They're also calling it the most satisfying.

"Heavenly." "The best cornbread we've ever had." "Like eating cake." "Stop me before I make another!" That's what folks are saying about this unconventional cornbread.

Made with gin, cucumber, simple syrup, and lime, this is simply a slight riff on a classic cocktail with a twist...or rather, a slice.

Tired of steamed green beans? One taste of this salad and you'll understand why folks who try it for the first time are making it again and again and again that very same week.

This zucchini linguine is a panoply of summer abundance with summer squash and herbs crowding out the usual pasta sauce suspects. No complaints here.