This is less a recipe than a reminder, but it is the reminder I need every July when it is too hot to think about turning on the stove and someone is still coming...

I already have the bolo do caco recipe on the site, the soft griddle-baked garlic butter bread that Madeira is famous for, but the island has an entirely different bolo worth knowing about: a...

I already have my gazpacho alentejano on the site, the tomato and bread version my father's side would recognize immediately, but the first time a friend from Malaga made me its pale cousin, ajo...

If the only anchovies you have ever met are the dark, salty, tinned kind melting into a Caesar dressing, boquerones are going to surprise you. These are fresh anchovies, butterflied and cured briefly in...

The name means the imam fainted, and depending on who is telling the story, he either passed out from the sheer deliciousness of the dish or from shock at how much good olive oil...

Labneh is what happens when you strain plain yogurt until nearly all the liquid is gone and what is left behind is something between yogurt and soft cheese, tangy, thick enough to hold a...

Aveiro is the lagoon town up north with the striped moliceiro boats and the candy-colored houses, and its claim to sweet fame is a little dish called ovos moles, which translates, unglamorously, to soft...

I first had manakish at a tiny Lebanese bakery near our old apartment, the kind of place with one oven, one baker, and a line out the door by 7 a.m. He would pull...

This is the dish I make every August when the tomato plants finally give up all their fruit at once and the counter is buried in more tomatoes than a normal family can reasonably...

In Morocco, mint tea is not a drink so much as a small ceremony. Someone pours it from high above the glass, a thin gold stream that catches the light and finishes with a...