Name: Portuguese Cream Tarts
Yield: Makes 24 small individual tarts
Ingredients: 1 (17 1/4-ounce) package frozen puff pastry (2 sheets); 1 tablespoon melted butter; 1 cup granulated sugar; 2 tablespoons all-purpose flour; 2 1/2 cups heavy cream; Finely grated zest of 1 small lemon (1 1/4 teaspoons); 8 large egg yolks; 1/4 teaspoon salt; 1 teaspoon vanilla; 1 tablespoon confectioners sugar; 1/2 teaspoon cinnamon; Special equipment: 2 muffin pans with 12 (1/3-cup) muffin cups, each 2 5/8 inches wide by 1 inch deep*

Pastéis de Nata

These tarts are best when baked in 1/3-cup muffin cups. However, since many manufacturers have increased the size of their standard tins, we also tested the tarts in 1/2-cup muffin cups. In those cups, the pastry dough doesn't reach the tops, resulting in rather squat tarts.

Recipe notes

Smothered Italian Sausage

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.

Salmon With Sizzled Nut Salsa

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.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

One-Pot Chicken Thighs With Cilantro Rice and Beans

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.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Dulce de Leche

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.