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
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
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
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
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
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
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
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
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
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
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
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
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
This special treat combines of layered big, succulent sea scallops and fragrant black truffles–both of which are encased in spinach and puff pastry.