Legal Sea Foods brings together all the ingredients of Portugal — onion, garlic, shellfish, cod, sausage, and tomatoes — in this delicious mariner stew.
Hot bird’s-eye chiles are the heart and heat of this piri-piri sauce, which is used on chicken, shrimp, pork—just about any dish in Portugal.
Juice from impossible ripe summer tomatoes are turned into this favorite jelly of the Portuguese. Use it as you would any jelly: on toast, biscuits, and such.
Don’t be so certain that you don’t care for a tomato-y chowder until you try this traditional Portuguese-style chowder.
This pepper glaze recipe is thick like ketchup, sweet and spicy like barbecue sauce, and versatile enough to use on chicken, beef, ribs, anything.
From the former Portuguese colony of Mozambique comes fiery prawns, subtly sweet coconut rice, and a soothing coconut and peanut sauce.
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.
This ever-so-slightly cooked salsa of sorts works with chips, chile rellenos, huevos rancheros, omelets, even pasta.
Just the thing to keep on hand for those desperate dinner dilemmas in which it seems you’ve got nothing on hand…and then you remember this.
An updated braised brisket recipe based on Eastern European tradition with black radishes, parsnips, mushrooms, and, uh, chipotle and quince.
What makes this roast chicken recipe so amazing? The 40 garlic cloves mellow as they cook with the chicken, making them mild and sweet.
Golden caramels — literally, that’s what these are in taste, color, and topping. Decorate each caramel square with a bit of 24-karat gold for a glitter look.
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