Sweet-and-Spicy Pepper Glaze
Jul 09, 2000 by Jim Tarantino
This pepper glaze recipe is thick like ketchup and sweet and spicy. Use it on chicken, beef and ribs. Baste during the last 5 minutes like barbecue sauce.
Madeleines
Jun 23, 2000 by Ruth Reichl
Buttery, cake-y, crisp on the edges, these madeleines with a hint of lemon are great as a snack and ideal for the tea table.
Cheddar-Crust Apple Pie
May 30, 2000 by The Little Pie Company
This apple pie, filled with sweet Golden Delicious apples, has a crust made with extra-sharp Cheddar cheese for a sweet-savory hit in every bite.
Portuguese Christmas Golden Soup
May 10, 2000 by Edite Vieira
For this sweet Christmas dessert, slices of sponge cake are dipped in a sugar syrup then drizzled with a custard sauce and sprinkled with cinnamon.
“Dreams” Portuguese Doughnuts
May 10, 2000 by Edite Vieira
Sonhos–Portuguese for dreams–are Portugal’s addictive doughnuts that are dusted with powdered sugar or drizzled in syrup. Caramel sauce is a good idea, too.
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 Fried Salt Cod With Garlic-Pepper Sauce
May 10, 2000 by The Editors of Saveur
Portuguese salt cod is fried up and served with a irresistible garlic and red pepper sauce. This dish is pure Portuguese and a specialty of the Azores.
Portuguese Grilled Pork Ribs
May 10, 2000 by Ana Patuleia Ortins
Meaty pork spareribs are marinated in Portugal’s hot sauce called molho de piri-piri then are grilled over an open flame–just like in Portuguese countryside.
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.
Ranchero Sauce
May 09, 2000 by Peter Serantoni
Serve this salsa recipe with chips or use it on chile rellenos, huevos rancheros, and omelets. Even works as a pasta sauce. Fresh and simple salsa.
Barbecue Spice Rub
May 09, 2000 by Douglas Rodriguez
A versatile spice rub for any barbecue – meats, chicken, or fish. Apply the night before to cure the meat. Stores for six months at room temperature.
Chevys’ Three-Cheese Chile Relleños
May 07, 2000 by Peter Serantoni
For these chile rellenos, poblano chiles are stuffed with a trio of cheeses: Cheddar, Monterey Jack, and queso fresco. A recipe for the whole family.
Braised Brisket of Beef
May 05, 2000 by Richard Ruben
An updated braised brisket recipe based on Eastern European traditions. Black radishes, parsnips and mushrooms share the stage with chipotle chili and quince.
Cranberry-Orange Glazed Ham
May 05, 2000 by Whitney Wheeler Pickering
Ham glazed with cranberry fruit cocktail provides a tart sweet combination. Garnish with cranberries and oranges for a colorful holiday main course.
Chicken with Forty Cloves of Garlic
May 03, 2000 by James Beard
What makes this chicken recipe so amazing is the 40 garlic cloves mellow as they cook with the chicken, making them mild and sweet. James Beard’s best.
Golden Caramels
Apr 27, 2000 by Flo Braker
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.
French Vanilla Ice Cream
Apr 27, 2000 by Jack Bishop
For the purists out there, nothing beats the recipe for smooth, creamy vanilla bean ice cream made from the essentials: milk, sugar, vanilla bean, eggs, cream.
Pistachio Gelato
Apr 27, 2000 by Pamela Sheldon Johns
This is true pistachio gelato, Italy’s ice cream. It’s all meaty nuts and sweet creaminess. Don’t mind the drab green color; it’s a sign of authenticity.
Apricot Clafoutis
Apr 24, 2000 by Gordon Ramsay
This French cake, also called a clafoutis, is full of ripe apricots and custardy creaminess the French are so famous for. Top it with cream of creme fraiche.
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