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This combination of chicory, herbs, warm goat cheese and sourdough toast delivers just the right balance of bracing bitterness, oozy indulgence and crunch, on the table in a cool 20 minutes.

At a birthday celebration in the South of France, the region’s signature seafood stew provides the warmest welcome imaginable. The recipe is the best kind of weekend-project cooking.

News, reviews and analysis from WSJ, including books, movies, art, food, music, history, television and theater.

For a standing ovation, flavor the melted butter with a simple herb infusion

A sweet-and-savory combo of juicy beets and berries stars in this unexpected and delicious summer meal

Fast, fresh and healthful, this creative swordfish Milanese recipe is destined to become a family favorite

Lifestyle News, Food, Drinks, Dining, Chefs Reviews, Eating Out, Wine Alcohol, Wineries, Desert & Reservations at Top Restaurants News at WSJ.com

Last modified on Thu 11 Mar 2021 10.04 EST Every culinary culture has its comfort foods, the simple, sustaining recipes that always taste of home, and caldo verde is one of Portugal’s, though the love of this robust soup of potatoes, greens and sausage has travelled with its people as far as Brazil. The culinary equivalent of the national flag, according to Tessa Kiros, caldo verde means so much to Michelin-starred chef José Avillez that a bowl once moved him to tears – “I got so emotio...

Caldo Verde (Portuguese Potato and Collard Green Soup With Chouriço) Saveur 1/15/2021 By Kitty Greenwald © Provided by Saveur Shredded greens and a few slices of spicy, Portuguese-style chouriço lend flavor and depth to this traditional soup. Author Kitty Greenwald learned to make this simple, soothing soup from her childhood nanny, a Portuguese woman named Olivia Ferreira. For the most authentic results, seek out Portuguese-style chouriço which is available online from ...

Chopped Steak With Garlic and Rosemary Chopped up and formed into patties along with capers, mustard and garlic, beef sirloin gets a good, crispy sear on the outside and remains pink and succulent within Photo: CHELSIE CRAIG FOR THE WALL STREET JOURNAL|, FOOD STYLING BY PEARL JONES|, PROP STYLING BY BETH PAKRADOONI By Kitty Greenwald To explore and search through all our recipes, check out the new WSJ Recipes page. To Read the Full Stor...