from Legal Sea Foods, Boston, MA
as featured in Bon Appétit
September 1998
Serves 4
Legal Sea Foods in Boston, Massachusetts, brings together all the ingredients of Portugal — onion, garlic, shellfish, cod, and tomatoes — in this delicious …

Molho de Piri-Piri
by David Leite
as featured in The New Cooks’ Catalogue
(Knopf, 2000)
Makes about 1 cup
Piri-piri is the Swahili word for the incendiary red peppers of Africa — primarily those of Angola and Mozambique, former Portuguese …

Doce de Tomate
by Amanda Hesser
from The Cook and the Gardener
(W.W. Norton, 2000)
Makes 4 1/2 pints
This recipe was shared with Amanda Hesser, author and food writer for The New York Times, by Maria, an expatriate Portuguese …

by Jasper White
from 50 Chowders: One-Pot Meals — Clam, Corn & Beyond
(Scribner, 2000)
Serves 8 as a main course
This chowder has a relationship to New Bedford and the area New Englanders call South Coast, which includes …

Sopa Dourada
by Edite Vieira
from The Taste of Portugal
(Grub Street, 2000)
Serves 6
In The City and the Mountains, the brilliant Portuguese writer Eça de Queiroz recalls his leaving Paris to return to his native Portuguese village for …

Sonhos
by Edite Vieira
from The Taste of Portugal
(Grub Street, 2000)
Makes 24 sonhos
Sonhos are fried cakes like small doughnuts but much lighter in texture. There are many variations on the theme all over Portugal. Generally speaking, fried …

by chef Manuel Azevedo
LaSalette Restaurant, Sonoma, CA
Serves 6
This traditional dish from Mozambique, one of Portugal’s former colonies, is the most requested item at LaSalette Restaurant. To mimic the heat of piri-piri, fiery hot peppers from …

by the editors of Saveur
from Saveur Cooks Authentic American
(Chronicle, 1998)
Serves 4
This recipe from the Portuguese-American community of New Bedford, Massachusetts, is a version of a dish popular in Portugal’s Azorean Islands. Serve it with lightly …

Costelas de Porco Grelhadas
adapted from a recipe by Ana Patuleia Ortins
from Portuguese Homestyle Cooking
(Interlink Books, 2001)
4 to 6 servings
A truth about Portuguese cooks: We’re cavalier when it comes to fire. This recipe requires the food …

Pastéis de Bacalhau
by Edite Vieira
from The Taste of Portugal
(Grub Street, 2000)
Makes 24 to 30 hors d’oeuvres
Here is a great Portuguese favourite. Although their real origin is the north, cod cakes became so popular that they …

Camarão com Piri-Piri
by Joyce Goldstein
from Savoring Spain & Portugal
(Time Life Books, 2000)
Serves 4-6
The hot sauce known as molho de piri-piri is made all over Portugal, but the best version I have ever eaten was served …