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This little number pairs pork with prunes and sourdough for a sorta savory, sorta sweet concoction that goes spectacularly with the holiday turkey.

Slowly sweating the onions releases the sublime flavors of this English onion soup by Jamie Oliver. Use a variety of onions: white, red, and shallots.

A hearty and healthy weeknight dinner solution that's made memorable with pancetta, sausage, AND bacon. And leftovers reheat magnificently.

This rice pilaf with cherries and pistachios is a perfect side dish for poultry. The pistachios add a bit of crunch and the cherries add sweetness.

This roast turkey is served with roasted vegetables and gravy. Served the turkey any time—not just Thanksgiving. The turkey can be made ahead and used all week. The gravy, too.

Paella, the classic Spanish dish, is given the full treatment here. You don't need a paella pan to make this paella recipe, either. A Dutch oven will do.

David Leite, a self-admitted grilling nimrod, visits Waldy Malouf, owner of Beacon Restaurant in NYC, for a crash course in man's relationship with fire.

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

Tangy, hot, sweet, silky. That's what we think of this citrus-scented risotto with sautéed shrimp that melds healthy with satsifying.

Surprisingly easy to make at home, these classic Buffalo wings take their über crispiness from a double dipping in flour and spice. (You're gonna be hooked.)

This dish from my Connecticut neighbor is the best goose I've ever eaten. But in Danny's inimitable way, she simply insists it be served with red currant jelly. Nothing else will do.

An Interview with award-winning food writer, cookbook author, and culinary treasure Paula Wolfert.

A most gratifying use for a gangly gourd, this silken butternut squash soup all but defines autumn.

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.

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.

Twenty years after writing this, David received a touching update when he discovered what happened to his first Viking stove, which he nicknamed Thor.

Molho de piri-piri, a hot sauce made from African birdseye peppers, is beloved in Portugal and is the inspiration for shrimp, pork and chicken recipes.

The who, what, when, where, and how of putting together a trip to Sao Miguel, Portugal.

Considered Portugal's national dish, caldo verde, or green soup, is a homey dish of potatoes, kale sliced whisker thin, and smoky pork sausage.

Sonhos--Portuguese for "dreams"--is an apt name for Portugal's dreamy doughnuts that are as easy to make as they are to eat.