A dreamy, creamy riff on the classic arroz de pato, this dish call in flavor favors from duck, cured ham, spicy sausage, and tangy oranges.
Author Philip Graham, a dyed-in-the-wool lusophile, writes about his love of Lisbon, Portugal, eating sardines with his son, and watching futebol.
A far cry from their tinned cousins, European sardines are at their plumpest perfection in June. Writer Mary Ann Castronovo Fusco explains it all for you.
Clams, spicy sausage, onions, tomatoes, garlic, and aromatics meld in a Portuguese cataplana, a sorta precursor of the pressure cooker
Known as maionese de leite in Portuguese, milk mayonnaise–you heard us–is an incredibly creamy, eggless emulsion held together by oil, milk (natch), and a lotta love.
We think these conversation-starting cookies defy the laws of physics. We think you’ll agree when you experience what big flavors they flaunt for something so thin.
Signing his first cookbook, David Leite is unsure of where to place his John Hancock. A frantic search through books in his library turns up the answer.
For this dip, green olives are stirred into an eggless ‘mayonnaise’ made with milk, oil, anchovies, garlic, and white pepper. A tasty Portuguese olive dip.
Salt cod, a Portuguese classic, is given a modern twist in this recipe for hash made of potato, onion, and bell pepper, courtesy of Horatius Restaurant.
This cigar-shaped sweet, swaddled in pastry and filled with eggy custard, was first made in…convents?
A new map of the Portuguese DOC and wine regions has been issued by ViniPortugal. It makes understanding the intriguing wine regions of Portugal much easier.
These small cakes, called queques, are flavored with a hint of citrus–lemon and orange. Have them for breakfast, tea, or as a pick-me-up with espresso.
This adaptation of a contemporary Portuguese recipe from chic restaurants has lots of shrimp, spinach, and cured ham in a creamy, port-flavored sauce.
Rabbit Hunter Style is a favorite dish in Portugal. This Portuguese recipe is rich with rabbit (or chicken), bacon, tomatoes, onions, and mushrooms.
Enter your email address and get all of our updates sent to your inbox the moment they're posted. Be the first on your block to be in the know.
Preview daily e-mail
Hate tons of emails? Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? Then enter your email address for our weekly newsletter.
Preview weekly e-mail