Arroz de tomate is the rice Portuguese children grow up on and Portuguese adults never outgrow: creamy, tangy tomato rice that turns grilled fish, fried eggs or a simple bifana into a complete argument...

Cachupa pobre is the everyday soul of Cape Verde’s national dish: the same slow-simmered hominy corn and beans as its festive sibling cachupa rica (also on the site), but stripped to the essentials —...

Cachupa is Cape Verde’s national dish, and cachupa rica is its Sunday best: hominy corn and beans slow-simmered with pork, chicken, chouriço and a garden of vegetables until everything becomes one deep, generous stew....

Trứng chiên — the Vietnamese omelette — is proof that five ingredients and ten minutes can outperform most elaborate breakfasts: eggs beaten with fish sauce, shallot and pepper, fried until the edges turn lacy...

Every food culture has its fried chicken, and Spain’s version deserves far more fame than it gets: chicken marinated in lemon, garlic and pepper, then double-coated in flour and breadcrumbs for a shatteringly crisp...

Bolo de laranja is the cake by which Portuguese home bakers are quietly judged: intensely orange, impossibly moist, and served without frosting because it needs none. Every family has a version; every version claims...

Espécies de São Jorge — Portuguese horseshoe cookies — carry the flavors of one small Azorean island in one small curved cookie: lemon, cinnamon and a whisper of anise in a tender dough, dusted...

Every Portuguese family has a carne guisada — the everyday beef stew that solves Sunday lunch, feeds unexpected guests and improves overnight in the fridge. This is mine: beef marinated in wine and garlic,...

Açorda alentejana is the mother of all Portuguese bread soups — and the humblest, most brilliant dish the Alentejo ever produced: stale bread transformed by a paste of garlic, cilantro and olive oil, hot...

This is the stew I crave on cold, rainy days: chunks of lamb marinated with garlic, bay and thyme, browned deep, then simmered in red wine and broth until fork-tender, with carrots and potatoes...