Creamy, cheesy, irresistible polenta, similar to American grits, is cooked slowly until impossible soft and then is topped with all types of sauteed mushrooms
For a summer lunch or a simple supper dish with a salad, this basil-custard tart topped with fresh tomatoes is a versatile addition to anyone’s repertoire.
A Zuni Cafe specialty, these little cheese puff sandwiches are filled with bacon, tender baby greens, and peppery pickled onions. Perfect as an hors d’oeuvre.
Super-size-me shrimp stud this creamylicious risotto which takes its astoundingly complex taste from simple shrimp shells.
These breads are chockfull of Portuguese sausage, including linguica and presunto. Add cheese, like a robust Sao Jorge, and they become a meal in themselves.
For this Greek speciality, phyllo, or filo, pastry is filled with a savory creamy custard teeming with sauteed scallions, feta cheese, and ricotta cheese.
These tea sandwiches–nothing more than cold steamed asparagus wrapped in ham and slid between bread spread with a thin layer of cream cheese- are unbeatable.
Sesame-crusted shrimp are deep-fried and served alongside a citrusy tart mango salad for a refreshing Asian-inspired appetizer.
A no-fuss meal, this Portuguese salad–full of meaty chickpeas and flakes of salt cod–is tossed in a cider vinegar dressing and topped with chopped egg.
This recipe for Portuguese soup is an adaptation of sopa de couve, a soup from the Azores in Portugal. It’s replete with beef, beans, onions, potatoes and kale.
One of the most beloved snacks in Portugal, these little fried turnovers are filled with shrimp in a creamy white sauce that has a slight kick of heat to it.
Tuna is marinated in peppers, garlic, and vinegar, sauteed with onions, and then tucked into pastry and fried. Oh yeah.
These Chinese dumplings filled with pork, ginger, scallions, dried fruit, and chile paste are a great starter. They’re a fun dish to make with a crowd, too.
Fresh figs are stuffed with a foie gras mousse flavored with figs, thyme, nutmeg, black or white truffles, and a touch of Cognac. Black-tie all the way.
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