Search Results

For this Armenian dish, homemade yogurt cheese is made into balls and marinated in oil infused with garlic, dill, and Aleppo pepper.

This classic French dessert is an eggy cake that's studded with currant, soaked with a vanilla-rum sauce and brushed with an apricot glaze.

Alice Medrich strikes again with this flaky, buttery crust filled with rich chocolate custard infused with a hint of espresso.

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

This pumpkin cake with maple cream cheese frosting, well, takes the cake. Canned pumpkin makes it easy, the cream cheese frosting makes it delicious.

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

Dinner doesn't get any easier or more elegant than pasta tossed with butter, olive oil, Parmesan and pecorino Romano cheeses, and dusted with lots of black pepper.

Easy enough for everyday yet sufficiently elegant for anytime you need a little oomph, this honey-inflected walnut cake never disappoints. Ever.

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

David Leite faces his phobia of pans with a hole in them, as he refers to Bundt pans, when he's elected to bake an Ina Garten cake for a Hollywood party.

Simple and stunning. That's what we think of this ridiculously easy tart made with a graham cracker crumb crust, a luscious cheesecake-like filling made of cream cheese, cream, and sugar, and a scattering of summer berries.

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.

The fresh flavors of lemon and blueberry are at their best here in Flo Braker's easily assembled, elegant tart.

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.

Creamy but not gloppy, light but not abstemious, this shrimp salad is gonna rock your world. And your cocktail party. And your lunch work rotation.

Know when you taste something and can't help but pause and sigh with content? This subtly sweet lemon cake does that to us each and every darn time.

The Azores, the mysterious nine-island archipelago situated 1,000 miles off the coast of Europe, boasts simple, rustic Portuguese food that's unique from what you'll find anywhere on the mainland.

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.