A crisp pastry shell houses creamy custard before baking until golden for this beloved Portuguese egg tart recipe from George Mendes. No plane ticket required.
Learn how to make classic dill pickles with this foolproof recipe. This is a vinegar-forward quick-pickle method, so no need to sterilize jars or anything.
There's no tidy way to eat corn on the cob. So you might as well lean in and slather it with some spiced crema and top it with cheese, cilantro, and more!
This classic French quiche combines eggs and cream with bacon, onions and Gruyère, all set in a buttery, flaky crust. It's a flavorful addition to any brunch.
This Italian sub is loaded with cured meats, cheese and herbs, then smothered with a pickled cherry pepper spread and topped with oil and red wine vinegar.
This classic Persian rice dish layers fluffy basmati rice with yogurt-marinated chicken before baking in a cast-iron Dutch oven to form a crispy golden crust.
In this croque madame recipe from Jack's Wife Freda, duck bacon and Gruyère are sandwiched between sourdough that gets topped with béchamel and cheese.
This cashew milk base is combined with ingredients like cocoa butter and coconut oil to make a vegan salted caramel ice cream so good you'll need a bigger bowl.