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.
Considered Portugal’s national dish, caldo verde, or green soup, is a homey dish of potatoes, kale sliced whisker thin, and smoky pork sausage.
Don’t be so certain that you don’t care for a tomato-y chowder until you try this traditional Portuguese-style chowder.
One of Portugal’s most beloved dishes, these deep-fried fritters are a melding of salt cod, potato, and onion that are readily devoured.
A simple hot pepper sauce made from piri-piri peppers brings big flavor to shrimp in mere minutes. Those Portuguese know what they’re doing.
Baked oysters with spinach, parsley, or watercress was a seaside trend in the early 20th century, and a classic in modern times.
Seared duck breasts. Wilted greens. Creamy goat cheese. Toasted walnuts. Tastes like autumn to us. Thanks, Charlie Trotter.
Dead ripe tomatoes, fragrant basil leaves, sherry vinegar, a fruity extra-virgin olive oil, and an ability to layer. That’s all you need to make this.
Classic Jewish potato pancakes get turned topsy turvy with zucchini, scallions, garlic and freshly grated Parmesan cheese.
Lidia—yes, THAT Lidia—shares her classic risotto as it’s made back in Italy. Gather your saffron, shallots, white wine, and Parmesan.
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