I already have my broa de milho on the site, the everyday cornbread I grew up eating, but broa de Avintes is its denser, more serious cousin from just south of Porto, across the...

I already have two croquette recipes on this site, my mother-in-law's croquetes de carne and my own croquetes de camarão, so when I tell you I added a third, a Spanish one this time,...

Here is a fact I love pulling out at dinner parties: the English word marmalade comes from marmelada, the Portuguese word for quince paste, not orange jam like most people assume. Portuguese cooks were...

Bolo podre means rotten cake, and I promise that is the least appetizing name for one of the most delicious things I bake. The name apparently comes from how dark and impossibly moist it...

Mujadara is proof that you do not need meat, or much of anything fancy, to make a genuinely great dinner. It is a Levantine staple, lentils and rice cooked together and piled high with...

Massa sovada is the soft, faintly sweet bread my grandmother made on São Miguel for every holiday and most Sunday mornings besides. It's enriched with eggs and butter and kneaded until it's smooth as...

Ribollita means re-boiled, which is a fairly humble name for a soup that I think deserves better marketing, because what it actually is is one of the smartest ways I know to turn stale...

I have a small collection of Mediterranean dips at this point on the blog, and every so often someone asks me why I would add another smoky, garlicky vegetable dip to the pile. The...

I already have my Easy Paella Recipe (recipe on the site) for the nights I want the classic rice version, but fideuà is what I make when I want that exact same seafood-and-saffron mood...

Kibbeh comes in more shapes across the Levant than I could ever catalog here, from torpedo-shaped fried kibbeh to raw kibbeh nayyeh, but the version I make most at home is kibbeh bil sanieh,...