Onion aioli is what happens when caramelized onions crash the garlic-mayo party — and everyone is glad they came. Sweet, deeply savory and creamy, it upgrades burgers, sandwiches, roasted vegetables and fries without asking...

Pudim Molotof is the great Portuguese magic trick: a towering, cloud-light meringue pudding made from little more than egg whites and caramel — the traditional destiny of all the whites left over from Portugal’s...

Cannelloni al forno is the dish I make when the weather turns and the table needs something bubbling: pasta tubes piped full of a creamy three-cheese ricotta filling, blanketed in a herby beef and...

Caprese chicken saltimbocca is what happens when two Italian ideas hold hands: the prosciutto-wrapped elegance of saltimbocca and the tomato-basil-mozzarella charm of a caprese salad, finished with a sweet-tangy balsamic pan sauce. It tastes...

Paprika chicken in a lemony sauce is the weeknight dinner formula perfected: paprika-crusted chicken seared crisp, finished in the oven, and served under a bright pan sauce of garlic, lemon, broth and butter. The...

These are the waffles my kids request by name: crisp and golden outside, fluffy inside, with enough butter in the batter that they taste indulgent even before the toppings arrive. The recipe is pure...

Mango bango is sunshine you can drink: ripe mangoes blended with orange juice, honey, a drop of vanilla and plenty of ice into something between a smoothie and a tropical vacation. It takes ten...

Volcano shrimp earns its name honestly: crispy fried shrimp tossed in a glossy sauce that starts sweet, turns tangy, and finishes with a slow, satisfying burn — buffalo sauce, sriracha, honey and brown sugar...

Camarones a la veracruzana — Shrimp Veracruz — captures the story of Veracruz on one plate: Mexican tomatoes and chilies meeting Spanish olives and capers in the port city where the two cuisines first...

Torresmos are Portugal’s answer to the universal truth that fried pork belly makes people happy: marinated chunks — garlic, paprika, vinegar — rendered and fried until the outside crackles and the inside stays succulent....