Escalivada is proof that some of the best dishes come from doing almost nothing to good ingredients. Eggplant, red peppers, and onions go into a hot oven whole, skin on, until they collapse and...

Moroccan cooking has a habit of doing something my grandmother's generation in the Azores would have recognized instantly: using what's abundant and cheap to make something that tastes like more effort than it took....

Every culture with a grandmother in it seems to have a chicken soup that's really a cure for something other than what's on the label, and avgolemono is Greece's version. Chicken broth, rice, shredded...

I picked up piyaz from a Turkish friend who used to bring it to every single potluck we hosted, without fail, in a giant Tupperware that never went home with leftovers. It took me...

Gazpacho gets all the attention outside of Spain, but salmorejo is the one I actually crave once the tomatoes at the farmers market turn properly ripe. It comes from Córdoba, in Andalusia, and it's...

July is when I buy parsley by the armful at the farmers market instead of the sad little clamshell from the grocery store, and this is the salad that uses it up. Tabbouleh gets...

A friend from Turin served this to us at a dinner party years ago and I remember being confused before I was won over: cold sliced veal, draped in a sauce made mostly of...

My mother only brought out her clay púcara for two kinds of days: baptisms, and the Sunday my father's family made the trip down from Trás-os-Montes. You could smell it from the front gate,...

My father used to come home from the market in Braganca with a paper sack of small fish, carapau usually, fry them hard and fast in a battered pan, and then drown the whole...

If you have only ever had port wine in a small glass after Thanksgiving dinner, next to the pumpkin pie, I need you to picture something completely different: a tall glass, lots of ice,...