Every Portuguese festa I remember from childhood in Tras-os-Montes had a folding table somewhere in the shade, and on that table, without fail, sat a plate of ovos verdes. Not the raw deviled eggs...

Portugal has a genuinely absurd number of regional egg-and-almond pastries, and I say that with love, having made a good number of them for this site already. Pasteis de feijao come from Torres Vedras,...

Thessaloniki does breakfast pastry better than almost anywhere I've been, and bougatsa is the reason. It's a tray of semolina custard baked between layers of butter-brushed phyllo, cut into squares, and dusted with powdered...

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...