Portuguese Christmas Eve Cod
Nov 10, 2001 by Edite Vieira
A traditional recipe on Christmas Eve in Portugal, this dish of salt cod, potatoes, and cabbage is drizzled with a garlic oil and topped with hard-boiled eggs.
Barefoot Contessa Shrimp Salad by Ina Garten
Sep 06, 2001 by Ina Garten
This shrimp salad from Barefoot Contessa’s Ina Garten is simple and fresh. The salad is plump with shrimp and tossed with mayo, mustard, vinegar, and more.
Sesame Prawns with Sour Green Mango Salad
May 25, 2001 by Mark Read
Sesame-crusted shrimp are deep-fried and served alongside a citrusy tart mango salad for a refreshing Asian-inspired appetizer.
Portuguese Chickpea Salad with Salt Cod
May 10, 2001 by Ana Patuleia Ortins
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.
Portuguese Shrimp Turnovers
May 10, 2001 by Ana Patuleia Ortins
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.
Portuguese Pastry with the Devil Inside
May 10, 2001 by Cherie Hamilton
Fresh tuna is marinated in a pepper-garlic-vinegar mixture, sauteed with onions, then stuffed into a sweet potato-cornmeal pastry and fried. Delicious.
Portuguese Fisherman’s Stew
Sep 10, 2000 by The Editors of Bon Appetit
Legal Sea Foods brings together all the ingredients of Portugal — onion, garlic, shellfish, cod, sausage, and tomatoes — in this delicious mariner stew.
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.
Mozambican Spicy Prawns with Coconut Rice
May 10, 2000 by Manuel Azevedo
From the former Portuguese colony of Mozambique comes fiery prawns, coconut rice, and sauteed plantains. A drizzle of coconut-peanut sauce finishes the dish.
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.
Corn Chowder
Apr 17, 2000 by Jasper White
Plump kernels of corn, substantial cubes of potatoes, slices of onion, chunks of bacon and plenty of spices fill every cup of this hearty corn chowder.
Portuguese Pork with Clams
Feb 10, 2000 by Joyce Goldstein
For this specialty of Portugal, seared marinated pork and fresh clams meet in a spice-filled broth. Serve over fried potatoes cubes as the Portuguese do.
Prawns with Poached Pears and Curry Sauce
Sep 21, 1999 by Susanna Foo
Shrimp are marinated in a little vodka, adding sweetness and improving their flavor. Curry powder and coconut milk give richness to a finished dish.
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.
Maine Sea Scallops in Black Tie
Dec 13, 1995 by Daniel Boulud
This special treat combines of layered big, succulent sea scallops and fragrant black truffles–both of which are encased in spinach and puff pastry.
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