This Portuguese orange-olive oil cake smacks of intense orange flavor and is very moist, thanks to the olive oil. Use navel oranges and a fruity olive oil.

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by David Leite
from The New Portuguese Table
(Clarkson Potter, 2009)
Makes about 15 wafers
Cookies aren’t exactly a specialty of the Portuguese. The traditional ones tend to be crumbly and plain, more like a dunking biscuit. One day …

Patê de Azeitonas Verdes
by David Leite
from The New Portuguese Table
(Clarkson Potter, 2009)
Makes about 1 1/2 cups
When I visited A Bolota, a lovely restaurant perched on the sweeping plains of the eastern Alentejo, this dip was …

by Chef Antelmo Faria
from Horatius
San Francisco, CA
Serves 4
There’s an old adage that says the Portuguese have one thousand ways to cook bacalhau, or salted dried cod. And few countries have such a passion for the …

Queques de Limão e Laranga
by David Leite
Makes about 2 dozen 2-inch cakes
Queques are small cakes that can be flavored with most anything: vanilla, lemon, orange — even savory bits such as chicken, chouriço, or presunto. …

Gratinado de Camarões e Espinafres
by David Leite
Serves 6
This is a popular dish in and around the beautiful UNESCO town of Évora, in central Alentejo. A version is on the menus at Restaurante Tasquinha do Oliveira, …

Coelho à Caçador
by David Leite
Serves 4
Although rabbit and hare dishes are enjoyed all over Portugal, they’re most associated with the Estremadura and Ribatejo regions. This hearty dish, perfect for autumn, originally called for the blood …

Quibe de Carne
by Letícia Moreinos
Makes 45 to 50 three-inch kibbe
Brazil is a melting pot. Initially made up of three cultures — Portuguese, African, and native Indian — the country later benefited from an influx of …

Pudim de Chá
by David Leite
Serves 8
This recipe is adapted from a dish by Maria Alexandre, a marvelous home cook in the Ironbound district of Newark, NJ, a haven for immigrants from mainland Portugal and the …

Salada de Feijão Frade com Atum
by David Leite
Serves 4 to 6
This is a classic recipe popular in the Estremadura region, which is made by  home cooks and chefs alike. In my kitchen, I rarely make …

Bolo de Amêndoa
by David Leite
Serves 10 to 12, richly
Because this torte is made with no flour, it’s exceptionally moist and dense — just the way the Portuguese adore it. To decorate it, I like to …