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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.

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.

Focaccia gets drizzled with an intense herb oil of basil, parsley, oregano, rosemary, garlic and thyme, then loaded with slices of potato, onions, and rosemary.

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.

Also known as Neapolitan or Venetian cookies, these vivid cakes are stacked and sliced and dubbed cookies. We can deal.

At onetime French butter ruled in just about every pastry kitchen of note. But over the past decade, new American butters have been storming the gates.

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

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.

If you've been to South Africa, chances are you've been craving this dish. Rest assured, it's possible to recapture the loveliness you experienced abroad back home in your kitchen.

There's a double whammy of chocolate in these indulgent cookies that are loaded with chunks of chocolate and sprinkled with sea salt.

David Leite searches high and low for a piecrust that is flaky, rich, and full of the shocking goodness of good old-fashioned lard.

A traditional recipe on Christmas Eve in Portugal, this dish of salt cod, potatoes, and cabbage is drizzled with a garlic oil and topped with hard-boiled eggs.

There's cornbread. And then there's cornbread enhanced with bacon, corn, and good ol' bacon drippings. Just as God intended, folks who've made it have been saying.

A Portuguese classic made with beef and peppers, caçoila de Pico is a slowly simmered affair that's well worth the wait.

Summer tomatoes are turned into a sweet jelly that's a Portuguese classic. Use it as you would any jelly as well as with cheese plates.

One of Portugal's most beloved dishes, these deep-fried fritters are a melding of salt cod, potato, and onion that are readily devoured.

A late-summer classic, this corn chowder is replete with corn, potatoes, onion, and bacon. Mmmm good.

"Where have you been all my life?" That's a common refrain we're hearing from those who've tasted these breakfast all-in-ones.

Sort through a century of American history, decade by decade, and explore the ginormous shift in how we think about food.