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 …

by Kate Heyhoe
from Great Bar Food at Home
(John Wiley & Sons, Inc., 2007)
Serves 4 bar bites
Portuguese and Spanish ingredients — inimitable port wine, paprika, cilantro, and olive oil — flavor this tapas-style dish. Set out …

Bacalhau à Brás
by David Leite
adapted from Bota Alta, in Lisbon
Makes 4 to 6 servings
This delicious lunch, dinner, or even brunch dish is from the classic restaurant Bota Alta, in Lisbon’s Bairro Alto district.
convert Ingredients
1 pound …

Bolo de Queijos
by Elvira André
of Elvira’s Bistrot
Serves 4
This dense, cakey bread is a favorite of Elvira André, a prolific food blogger in Portugal — she has four blogs in two languages. Perfect for picnics or …

Trutas à Moda de Bragança
by Elisabeth Luard
from The Food of Spain and Portugal
(Kyle Books, 2005)
Serves 4
Wrapped in a deep red jacket of presunto and fried in bacon drippings, this is trout as they like it …

Broa
by Elisabeth Luard
from The Food of Spain and Portugal
(Kyle Books, 2005)
Makes 2 large loaves
Broa, a bread made with yellow or white cornmeal, is the daily grain food of the poorer regions of Portugal, mountain territory …

Bacalhau à Gomes de Sá
Adapted from a recipe by chef Manuel Azevedo
of LaSalette Restaurant, Sonoma, CA
Serves 6 to 8
Chef Azevedo, born on the island of São Jorge in the Azores, literally turns this favorite upside …

Açorda de Mariscos
by Elisabeth Luard
from The Food of Spain and Portugal
(Kyle Books, 2005)
Serves 4 as a main dish, 6 to 8 as an appetizer
Lisbon’s açorda is made with fresh seafood — usually prawns (large shrimp) …