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

Pancetta is simply unsmoked bacon—aka pork belly—cured with salt and seasonings. And now you can DIY it.

One of the Silver Palate's most cherished recipes, this has been a mainstay in the dinner rotation of home cooks for decades. Perhaps it's time you give it a try.

Purplish cherries sink into a rich, fragrant frangipane as they bake into sweet oblivion and contrast spectacularly with the crisp puff pastry crust. Sounds terrible, eh?

Silken lemon curd with a surprise layer of chocolate slathered between creamy tartness and buttery, crunchy flakiness. Any takers?

Jumble together pasta, tomatoes, eggplant, ooey gooey mozzarella, and a splash of cream in just 35 minutes. Jamie Oliver's quick pasta dinner also makes a mean casserole.

This dreamy and creamy alternative to pumpkin pie has won us over. We think it'll woo you, too.

Food writing isn't as glamorous as it seems. Eating—oftentimes bad—meals is part of the job, as David explains. A cautionary tale for new food writers.

Not Portuguese? Not a problem. It won't lessen your appreciation for these little lovelies with the shatteringly crisp pastry cradling ridiculously creamy custard.

A tidy package of indulgent loveliness, a calzone is sorta like a slice of pizza with double the crust. Comfort in carbs, anyone?

An elegant yet uncomplicated chicken dish that seems much fancier and fussier than it actually is when it comes to making it. Lucky you.

What's with the thankfulness, you ask? For starters, this sleek, sophisticated, tender-crumbed cake smothered in butterscotch and stacked to the heavens.

An exceptionally, deeply chocolate dessert that feels light and cool. It makes an elegant finish on a warm summer night.

A superlative version of the classic American quick bread that everyone loves. And that everyone pretty much always has the ingredients for on hand.

Panettone, which makes its traditional Italian Christmas appearance, is gussied up here with any dried fruit you fancy. An ever so slight twist on a classic.

A can't-resist curry brimming with fragrant spices--ginger, cinnamon, cardamom, cloves, peppercorns, coriander, cumin...yup, they're all here.

You're going to feel like a cheat when you serve these obscenely simple tarts to guests. Shhhh. Your secret's safe with us.

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.

An impressive dessert, created by David himself, gets an autumnal lilt from pumpkin purée in the batter and maple syrup in the frosting. One of our most popular cakes.