Every village in Trás-os-Montes seems to have a walnut tree in someone's yard and a family recipe for what to do with the green walnuts before they ever get to harden into a shell....

Salt cod does not always have to be baked, fried, or turned into a casserole. This cold, oil-and-vinegar salad is what shows up on Portuguese tables in the summer, when nobody wants the oven...

Caldo verde gets all the attention, but sopa de nabiças is the soup my mother-in-law actually makes more often, because turnip greens show up in her garden long before the kale does. It is...

Coca de recapte is Catalonia's answer to the question of what to do with a summer's worth of roasted peppers, eggplant, and onion: pile them onto a thin, olive-oil-rich bread dough and bake until...

Youvetsi is the dish I make when I want a one-pot Greek dinner that satisfies both my Portuguese instinct for a good tomato-braised meat and Lucas's very specific pasta requirements. Chunks of beef go...

Çoban salatası, literally shepherd's salad, is Turkey's version of the chopped tomato-and-cucumber salad you will find in some form on nearly every table around the Mediterranean. What sets it apart is the cut: everything,...

Romesco is the sauce I reach for the moment the grill comes out for the summer, which means it earns a place right alongside the piri-piri and escabeche sauces already on the site, even...

If you have ever driven the highway south through the Bairrada region toward Coimbra, you already know the smell I mean. It drifts out of roadside tascas around Mealhada before you even see the...

I discovered zhoug at a Middle Eastern deli counter, spooned generously over a plate of something else entirely, and spent the whole meal thinking about the sauce instead of the food it was sitting...

My avo was a São Miguel girl through and through, not from Terceira, and she would have been the first to tell you that alcatra belongs to the neighboring island, thank you very much....