Baked oysters with spinach, parsley, or watercress was a seaside trend in the early 20th century, and a classic in modern times.
A late-summer classic, this corn chowder is replete with corn, potatoes, onion, and bacon. Mmm mmm good.
It’s not easy being green. Or is it? This recipe proves that it is, indeed, at least easy to make something that’s green.
Not as famous as hummus or baba ghanoush, this Mediterranean dip is just as delicious. Serve at room temperature with kabobs or crisp pita triangles.
This simple marinade made of black pepper, fresh coriander (cilantro) roots, garlic, and fish sauce works its magic in a savory yet subtle way.
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.
In this specialty of the Azores, the quail is marinated in sweet-and hot-paprika-scented beer for an intense flavor, then cooked in the marinade.
Shrimp are marinated in a little vodka, adding sweetness and improving their flavor. Curry powder and coconut milk give richness to a finished dish.
Here’s a perfectly balanced spring salad: just enough fresh flavors like cool mint, tangy feta cheese, sauteed tomatoes, and savory couscous mingling together.
With its dark, dark chocolate and its indulgent amount of espresso, this incredibly moist mocha creation ought to have a minimum age requirement.
Rice pudding is a Portuguese staple. This lighter recipe, which doesn’t call for the traditional use of eggs, is flavored with lemon and dusted with cinnamon.
A liberal amount of chopped cilantro and tomato stirred into the pot just before serving makes this a memorable way of serving fava beans-Portuguese style.
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