These tea sandwiches–nothing more than cold steamed asparagus wrapped in ham and slid between bread spread with a thin layer of cream cheese- are unbeatable.
Sesame-crusted shrimp are deep-fried and served alongside a citrusy tart mango salad for a refreshing Asian-inspired appetizer.
Know how sometimes you taste something and can’t help but sigh with content? This cake does that to us each and every darn time.
Say olá to these Portuguese-style doughnuts from the Azores Islands, essentially crispy, puffy, boozy fried dough goodness. Trust us, you won’t want to bid them ot ciao.
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.
A Portuguese stew made with red peppers, caçoila de Pico is a classic, whether made with pork or beef.
Fennel soup, or sopa de funcho in Portuguese, is a staple in Madeira and the Azores Islands. This recipe is full of fennel, pork, sausage, cabbage, and beans.
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.
Okra, a staple of Southern cooking, is given the French treatment at the hands of Jacques Pepin. Lightly sauteed and tossed in butter, it’s a great side.
Sugar—well, molasses—and spice and everything nice. That’s what pear chutney is made of.
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