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There's a lot to miss in Portugal. For David it's this market woman, a beloved figure in the Alfama district, who knew one of his secrets.

These Mother's Day recipes are the kind of dishes any mother would love to have delivered to her, especially if she's still in bed. Just ask David.

We know. You already have an egg salad sandwich recipe. But trust us, it's nothing like this one, which is whoppingly old school in taste, blissfully healthful in every other way.

Is there anything that screams spring more than lightly buttered peas with a wee bit of mint on top? We think not.

Rabbit confit is so delicious, so falling-off-the-bone tender, you'll wonder why you don't eat it more often. Made even better with loads of spices, it's rather elegant, too.

Flaunting an always-stunning, goes-with-anything white, this coconut cake glams up dinner parties, bridal showers, weddings, birthdays, and Tuesday nights.

If spring had a taste, we dare say it'd be this simple yet sophisticated tart with its cheese custard, shatteringly crisp phyllo crust, and row after row of spring spears.

Thanks to these 100+ inspired ideas for making matzoh more enticing, perhaps this year Passover won't seem quite long enough.

Like the classic, these sponge cakes are crammed to almost bursting with irresistibly sweet, fluffy, creamy goodness—but minus the chemicals and other abominations.

How do you define a true New York-style cheesecake? A sweetly crunchy graham cracker crust cushioning a rich, creamy, moan-inducing filling with a slightly lemony lilt. In other words, this recipe.

Ever wonder why you can't lose weight? It's not for lack of resolve or willpower. It's because some Roman king long ago decided to mess with the calendar.

This incredibly delicate yet intensely flavored crust is the ideal foundation for Chocolate-Peanut Butter Mousse Tart.

One taste and you'll understand why this is the most popular recipe from The New York Times. A new American classic.

A dreamy, creamy riff on the classic arroz de pato, this dish call in flavor favors from duck, cured ham, spicy sausage, and tangy oranges.

Never give zucchini away again with these equally tempting yet uniquely different slaws. You get to choose—rich and creamy or tart and sweet.

To grill the perfect steak, David turned to grill master Jamie Purviance for essential tricks and tactics. Ever since then, he's been grilling masterfully and sighing contentedly. You will, too.

These lamb chops have a nifty marinade that doubles as a finishing sauce. It's your newest trick at putting dinner on the table pronto.

Lemon, ricotta cheese, peas, and pappardelle pasta. The name sorta says it all. But we'll add that it can be made in no time.

Forget that wedge of iceberg beneath a glob of bottled blue cheese dressing. This lovely little salad is creamy yet sharp, rich yet acidic, classic yet blissfully unconventional.

Pasta made fresh according to Italian tradition is unspeakably more supple, satisfying, and gratifying than the dried-out store-bought stuff and will make your mouth water. Here's how to make it at home.