Appetizer Recipes | Leite's Culinaria

Portuguese Kale Soup

Jan 10, 2001 by John Villa

Considered Portugal’s national dish, caldo verde, or green soup, is a homey dish of potatoes, kale sliced whisker thin, and smoky pork sausage.

Marinated Raw Fennel Salad with Radishes, Carrot, and Spring Greens

Oct 04, 2000 by Cory Schreiber

Thin slices of anise- or licorice-flavored fennel are tossed with lettuce, radish, carrot, and red onion and topped with toasted fennel seed vinaigrette.

South Coast Portuguese Fish Chowder

Aug 10, 2000 by Jasper White

The hearty fish chowder is an homage to the Portuguese in the New Bedford and Fall River, Massachusetts, areas. It’s replete with fish, spicy sausage, potatoes.

Portuguese Salt Cod Fritters

May 10, 2000 by Edite Vieira

One of Portugal most beloved dishes, these fritters are made from salt cod, potato, onion, garlic, and egg. A quick fry and they’re ready to be devoured.

Portuguese Grilled Shrimp with Hot Sauce

May 10, 2000 by Joyce Goldstein

Simply and simple Portuguese. Big shrimp are marinated in a piri-piri hot pepper sauce then grilled until just cooked through. A great, quick weekday dinner.

Oysters Rockefeller

Apr 18, 2000 by Craig Claiborne

Baked oysters topped with shredded greens–some recipes call for spinach, others parsley or watercress–were a seaside favorite in the early 20th century.

Duck Breast Warm Goat Cheese Salad

Jan 15, 1999 by Charlie Trotter

Seared duck breasts sit on wilted greens and are topped with goat cheese so creamy it simply melts in your mouth–a perfect foil to the crunchy walnuts.

Tomato and Basil Towers

Jul 04, 1998 by Jean-Georges Vongerichten

This simple dish requires nothing but the best ingredients to shine: dead ripe tomatoes, fragrant basil leaves, sherry vinegar, and a fruit extra-virgin oil.

Zucchini Parmesan Latkes

Apr 19, 1998 by Joan Nathan

Classic Jewish potato pancakes, a Hanukkah favorite, are livened up by the of zucchini, scallions, garlic and freshly grated Parmesan cheese.

Stuffed Calamari on the Grill

Apr 19, 1998 by Mario Batali

Batali stuffs his fresh calamari with plenty of Italian staples, including sun-dried tomatoes, extra-virgin olive oil, bread crumbs, and parsley.

Risotto Alla Milanese

Apr 18, 1998 by Lidia Bastianich

Lidia’s classic risotto from the city of Milan in Italy gets its flavor and color from saffron, shallots, white wine, and freshly grated Parmesan cheese.