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After 594 contracter hours, David emerges from the dust and despair of renovating to show off his new kitchen.

A legitimately unexpected and badass approach to winter squash that we promise will surprise and satiate.

These easy grilled scallop kabobs get a flavor boost from a quick marinade and a smoky scallion-sumac dipping sauce.

A poetic take on fresh clams simmered in white wine. This comforting Portuguese classic is sorta the epitome of simple done well.

David meets Portuguese chef Ilda Vinagre, the Michelin-starred mastermind behind A Bolota who is as talented as she is humble.

When making lobster rolls, do you opt for mayonnaise or butter? Our fearless food contrarians, David and Renee, battle it out. Which dressing will reign supreme?

The one thing that can get David to exercise and watch what he eats? The doctor-issued threat of life without pistachio gelato. (Gasp!)

We cover everything from how to organize your freezer, the types of containers to use, and how to freeze some of the most used ingredients in your kitchen.

This is as indulgent as a quick weeknight pasta dish can get with its creamy and rich (though not too rich) sauce punctuated with the lilt of lemon.

Sweet-tart lemon infuses this soft pudding cake. On top is a sweet vanilla whipped cream. Lovely any time of year.

David indulges his inner Green Acres inclinations and shares his secrets to knowing when an heirloom tomato is destined for greatness in your kitchen.

For a taste of Martha's Vineyard away from the coast make Jessica B. Harris's stuffed quahogs - hard shell clams - to enjoy with an evening drink before dinner.

Taste of Portugal, our first spice blend, is bursting with the flavors I grew up with: smoked paprika, garlic, citrus, bay leaf, piri piri chiles, coriander, red wine, and more.

Writer Kim Sunée shares her experience of both losing and finding herself in cooking during the last couple decades and especially the last year.

David explains the comfort he found in a simple Portuguese sandwich whose name or popularity he didn't know until years later. He simply knew at the time that it tasted like home.

Sweet, crispy apples crown this elegant apple rose tart. The apples aren't baked, so their crisp bite of honey and citrus shine.

Nigel Slater's lovely way with everyday ingredients is showcased in this slightly glam approach that draws on both puréed and fried cauliflower along with warming spices.

Clams, spicy sausage, onions, tomatoes, garlic, and aromatics meld in the Portuguese equivalent of a wok (or whatever pot you happen to have handy).

Admit it. You've long admired those gorgeous chocolate curl garnishes atop cakes and wondered how to make them at home. It couldn't be easier. Here's how.

David finds that the best way to secure his family's unwritten Portuguese recipes is to videotape his mom in the kitchen.