I call this “Turkish pizza night” in front of the kids because that gets both of them to the table without complaint, and technically I am not lying, lahmacun really does get compared to...

My grandmother's village in Trás-os-Montes did not have much in the way of fancy desserts, but it had tigelada, and honestly, tigelada does not need to apologize to anyone. It is a rustic baked...

A friend from Casablanca introduced me to baghrir years ago, and I remember watching her batter closely, convinced I had done something wrong when tiny bubbles started rising and bursting all over the surface...

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...