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Happy National French Toast Day! This recipe for Pain Perdu (French toast) is made with golden eggy bread, tart raspberries, and rich cream. It's the best way to celebrate, we think.

Similar to Swedish meatballs, these Finnish balls are made with pork and are served in a sour cream sauce and are topped with tart preserves.

We're not kidding about these being perfect French fries. We're also not going to lie to you. Perfection takes time. We swear it's worth the wait.

We're bewitched, thanks to this aged cookie dough--yes, aged COOKIE DOUGH--that indulges us in an adult cookie with notes of rich butterscotch and bitter dark chocolate.

A press list of all TV, radio, and print notices as well as awards, honors, and distinctions for Leite's Culinaria.

These diminutive queques are flavored with a hint of citrus that's equally welcome at breakfast, tea, or any other hour of the day, quite frankly.

Chad Ward, an expert in all things cutlery, turns his attention to the history of the world's most taken-for-granted eating implement.

Similar to Middle Eastern kibbeh, these beef-and-bulgur croquettes are seasoned with oregano and mint and served with a tangy yogurt-mint sauce.

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.

The home of the cookbook The New Portuguese Table by David Leite, filled with Portuguese recipes, cooking tips, and ingredients info.

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.

The Douro, the ancient and richly historied wine region of Portugal, has a siren's power to lure back nearly everyone who has ever had the pleasure to visit.

A stunner of a side dish, this luxuriantly smooth, creamy carrot and Parmigiano-Reggiano tart is certain to win friends and influence people.

Sweetly tart cranberries make an unexpected yet inspired match for this rich, creamy, vanilla-inflected, perfect-for-fall cheesecake. Bye bye, pumpkin pie.

Lots of fresh lemon juice and lemon zest are added to the ethereally light and super smooth dessert mousse to give it a zip of flavor.

Ah, pucker-worthy cranberries, the oft maligned must-have cooks begrudgingly put on the Thanksgiving table, get their due here.

For lobster thermidor, lobster is cooked and then coated in a rich thermidor sauce, seasoned with mustard and tarragon, and scooped back in the shell.

Apples, walnuts, and a drizzle of honey give these croustades, or tarts, their outrageously autumnal flair. The crispy, flaky pastry isn't bad, either.

A winter classic made with navy beans, a ham hock, and a handful of pantry ingredients that somehow meld together into a sum that's far, far superlative to its parts.