Brazilian Beef Kibbe

Similar to Middle Eastern kibbeh, these beef-and-bulgar croquettes are seasoned with oregano and mint and served with a tangy yogurt-mint sauce.

  • Quick Glance
  • 50 M
  • 1 H, 50 M
  • 4

Portuguese Tea Flan

Creamy custard is shot through with tea flavor for an unusual take on the classic Portuguese flan. A caramel top gives the dessert its depth and sweetness.

  • Quick Glance
  • 30 M
  • 1 H, 45 M
  • 7

Portuguese Salad of Black-Eyed Peas with Tuna

Earthy black-eyed peas, Portuguese tuna, sliced onion, garlic, and parsley are tossed together in a vinegar-y salad dressing for a quick, nutritious salad.

  • Quick Glance
  • 20 M
  • 5 H
  • 1

Newark’s Portuguese Keep Easter Traditions Burning

Portuguese Easter traditions are kept alive in Newark, NJ, by preparing traditional Easter dishes of lamb, peas with eggs, and flan.

Portuguese Peas and Eggs | Ervilhas com Ovos

This peas and eggs dish, so typical in Portuguese homes, especially in spring and Easter, is a cinch to make. Just sear the bacon, poach the eggs, and assemble. Oh, and eat.

  • Quick Glance
  • 20 M
  • 20 M
  • 2

Vinho Verde Loves The New Portuguese Table

A tasting of Portugal’s famous white wine–vinho verde–at NYC’s Astor Center was paired with food from David’s upcoming cookbook. The matches were magical.

Portuguese Almond Torte | Bolo de Amêndoa

Dense, rich, and flourless, this cake is a favorite among the Portuguese. It takes its unforgettable taste from almonds, lemon zest, cinnamon, and vanilla.

  • Quick Glance
  • 30 M
  • 1 H, 15 M
  • 39

Love, Portuguese-Style

Portugal lover Catherine Reynolds, recounts how she fell in love with the country, its food, wine, and a very special man, who later became her husband.

All Tatted Up

The fun, great bites, and shenanigans that went into the book party of Johnny Iuzzini, Jean Georges’ pastry chef, held at Jacques Torres Chocolate.

Home Port: The Douro Wine Region Calls Back its Far-Flung Citizens

The Douro, the ancient and richly historied wine region of Portugal, has a siren’s power to lure back nearly everyone who has ever had the pleasure to visit.

Getting a Life: Las Vegas Plus Meat, Meat, Meat

David Leite goes to Las Vegas and puts himself in the hands of chef Paul Bartolotta at the Wynn Hotel while closer to home he tries out NYC’s Porcao Restaurant.

Huzzah, Huzzah! Finally, the Book Cover

The cover art is finalized for The New Portuguese Table, and here’s your first sneak peek. The book will be available for pre-order in November 2008.

Notes from Portugal: Pois Café | Lisbon

Pois Cafe, a local restaurant in the Sé district of Lisbon, becomes a favorite spot of David Leite’s while he lives and works in Portugal. Tip: Get there early.

Notes from Portugal: Rossio Square | Lisbon

David spends his days immersed in the Portuguese way of life, dining and working like a true Lisboeta in Rossio square in the heart of old Lisbon.

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