Portugal lies on the Iberian Peninsula between the Atlantic Ocean and Spain, and many of its culinary inspirations pull from both those places. In the province of Alentejo in southern Portugal, a combination of pork and clams expresses the inherent poetry of this duality. Ruddy with paprika, fragrant with garlic, and redolent of salt air, it is an exotic, compelling dish in which land meets sea in a bowl. The Portuguese are so fond of it that it is exported with them anywhere they settle, including New Bedford, Massachusetts, where it is served with corn on the cob. The dish is traditionally made with pork meat, cubed, spiced, and marinated overnight. I have simplified the recipe by using chorizo for the pork. It provides the same spiciness and color while eliminating a lengthy step.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.