Bacalhau de Consoada
by Edite Vieira
adapted from The Taste of Portugal
(Grub Street, 2000)
Serves 6 to 8
For Christmas Eve supper, make plenty of this favorite easy-to-make dish.
convert Ingredients
(See note)
2 pounds salt cod, cut into 6 or 8 …

Bolas de Presunto e Linguiça
by Ana Patuleia Ortins
Makes 4 medium loaves
These breads make perfect additions to tailgate parties, picnic baskets, and even hors d’oeuvre tables when sliced fairly thin. My brother likes to add some …

Malassadas
by Cherie Hamilton
from Cuisines of Portuguese Encounters
(Hippocrene Books, 2001)
Makes 24
These cakes are very popular during Carnival in Portugal’s Azorean Islands. The traditional method of preparation calls for the dough to rest for 6 hours in …

Salada de Grão de Bico com Bacalhau
by Ana Patuleia Ortins
from Portuguese Homestyle Cooking
(Interlink Books, 2001)
Serves 4
Accompanied with a simple green salad, olives, crusty bread, and vinho verde, this dish makes a no-fuss meal. When I …

Caçoila de Pico
adapted from a recipe by Ana Taveira
Serves 8
I hesitate to post this recipe because there are countless versions of caçoila using different types of meat, such as pork butt, and different ways of …

Sopa de Funcho
by Ana Patuleia Ortins
from Portuguese Homestyle Cooking
(Interlink Books, 2001)
Serves 6 to 8
The Azorean Portuguese speak with great delight of this dish. Licorice flavor dominates this soup, and it is the Azoreans’ most common …

Sopa de Couve à Moda do Zinnia Café
by Lisa Lawrence
Serves 12 to 14, with plenty for leftovers
This soup recipe has been in my family for quite some time. I got the recipe from my grandmother, …

Rissóis de Camarão
by Ana Patuleia Ortins
from Portuguese Homestyle Cooking
(Interlink Books, 2001)
Makes about 3 1/2 dozen
These delectable Portuguese turnovers, adapted from my friend, Isaura, can be served as an appetizer, single course or snack. Although they’re …

Pastel com o Diabo Dentro
by Cherie Hamilton
from Cuisines of Portuguese Encounters
(Hippocrene Books, 2001)
Makes about 24 pastries
This Brazilian appetizer gets its name from the hot peppers in the filling. Be sure to use fresh tuna, if …

Pastéis de Nata
by David Leite
Makes 12 pastries
I was inspired to create this recipe after trying a similar version in “Foods of the Azores Islands” by Deolinda Maria Avila. This riff, which uses a tart dough, …

Caldo Verde
by John Villa
Recipe adapted by Irene Sax
Serves 6 to 8
Considered by many to be Portugal’s national dish, caldo verde is found everywhere — in the dining rooms of Lisbon’s most luxurious hotels to the …