Salvadoran horchata — horchata de morro — is a different creature from the Mexican rice version you may know: a creamy, nutty, gently spiced drink built on morro seeds, from a tree native to...

Khao poon is the soup I crave on gray days: a spicy Lao red curry broth with coconut milk, tender shredded chicken, rice vermicelli and a pile of fresh, crunchy toppings. In Laos it...

Mejillones al ajillo are Spain’s garlic mussels, and they follow tapas logic at its best: a few excellent ingredients, high heat, and bread standing by. Mussels steam open in olive oil rich with sliced...

They say Portugal has more than a thousand ways to cook bacalhau — one for every day of the year and then some. Between the famous ones like bacalhau à brás, à Gomes de...

Lulas recheadas are one of those dishes that make guests think you trained somewhere fancy: squid tubes stuffed with a savory mix of their own chopped tentacles, chouriço, breadcrumbs and herbs, braised gently in...

Folar de Valpaços is the folar de Chaves’ equally proud neighbor — so proud, in fact, that it earned Protected Geographical Indication (IGP) status in 2017. Valpaços sits in olive-oil country, and its folar...

Ask a room of Portuguese people to name the ultimate comfort bacalhau dish and bacalhau com natas wins by acclamation: shredded salt cod and crispy fried potatoes folded into a nutmeg-scented cream sauce, baked...

Folar da Páscoa is the sweet bread that means Easter in Portugal: soft, fragrant with cinnamon and orange, and traditionally baked with whole eggs nestled on top. My grandmother made it every year, and...

Bolos lêvedos are soft, slightly sweet Portuguese muffins from the Azores, cooked on a griddle until golden — think of them as a cross between an English muffin and a sweet bread, only better....

Bitoque is Portugal’s everyday steak plate: a thin, garlicky steak crowned with a fried egg, served alongside fries, rice and salad, and finished with a creamy wine-and-mustard pan sauce. You will find it on...