Porco com Amêijoas à Alentejana
by Joyce Goldstein
from Savoring Spain & Portugal
(Time Life Books, 2000)
Serves 6 to 8
The combination of pork and clams is a signature dish of Alentejo, and the kitchen at the Pousada dos …

Codornizes Guisados
by Paula Wolfert
from Mediterranean Cooking, Rev. Ed
(Ecco, 1994)
Serves 4
In this specialty of the Azores, the quail is marinated in sweet-and hot-paprika-scented beer for an intense flavor, then cooked in the marinade and left to …

Arroz Doce
by Mary Sue Milliken and Susan Feniger
of the Food Network
Serves 6
Portuguese rice pudding is cooked entirely on top of the stove in a risotto like manner. It traditionally is thickened and enriched further with …

Favas com Coentro
by Hilaire Walden
from Portuguese Cooking
(Chartwell Books, 1994)
serves 4
A liberal amount of chopped cilantro and chopped tomato stirred into the beans just before serving makes this a particularly interesting and memorable way of serving …

Pastéis de Coco
by David Leite
Makes 10 pastries
My Aunt Exaltina has made these delicacies for as long as I can remember. But are they decadent custards, eggy macaroons, or a bit of both? For 35 years, …