Last week I was on one of my favorite shows, Connecticut Style, with Desiree Fontaine and Sonia Baghdady. I made my Orange-Olive Oil Cake. It was a huge hit with them, the crew, and even …

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by David Leite
from The New Portuguese Table
(Clarkson Potter, 2009)
Makes about 15 wafers
Cookies aren’t exactly a specialty of the Portuguese. The traditional ones tend to be crumbly and plain, more like a dunking biscuit. One day …

Patê de Azeitonas Verdes
by David Leite
from The New Portuguese Table
(Clarkson Potter, 2009)
Makes about 1 1/2 cups
When I visited A Bolota, a lovely restaurant perched on the sweeping plains of the eastern Alentejo, this dip was …

by Chef Antelmo Faria
from Horatius
San Francisco, CA
Serves 4
There’s an old adage that says the Portuguese have one thousand ways to cook bacalhau, or salted dried cod. And few countries have such a passion for the …

Frank Alexandre is so excited to make his point, he hip checks a table out of the way as he lurches toward the photograph on the wall. “Olhe! olhe!” he says, falling back into his …

Even if the trees, with their flares of color, didn’t belie the late September weather, I’d know it’s harvest time in the Douro Valley, home of Portugal’s port production, because the only road kill I’ve …

My sausage is suffering from an identity crisis, and it irks me. Mention chorizo, and what springs to mind are pungent Mexican links filled with ground meat that’s redolent of garlic and chile powder. But …

I folded myself into the backseat of the small Mercedes taxi. The driver, a deeply tanned man with a quick smile, looked at me in the mirror. ”American, yes?” I had been in Lisbon for only 20 …