Hot bird’s-eye chiles are the heart and heat of this piri-piri sauce, which is used on chicken, shrimp, pork—just about any dish in Portugal.
Juice from impossible ripe summer tomatoes are turned into this favorite jelly of the Portuguese. Use it as you would any jelly: on toast, biscuits, and such.
These subtly sweet stone fruit tarts are perfectly appropriate for either breakfast or dessert or—because we know what you’re thinking—both.
This pepper glaze recipe is thick like ketchup, sweet and spicy like barbecue sauce, and versatile enough to use on chicken, beef, ribs, anything.
Buttery, cake-y, crisp at the edges, and with a slight lilt of lemon, this cookie launched a thousand memories—and a literary masterpiece—for Marcel Proust.
Each bite of this apple pie brings you a sweetly savory jolt thanks to a smattering of extra-sharp Cheddar cheese baked into the crust.
Slices of sponge cake are dipped in a sugar syrup, drizzled with a custard sauce, and sprinkled with cinnamon in this Portuguese Christmas tradition.
Sonhos–Portuguese for “dreams”–is the apt name for Portugal’s dreamy doughnuts that are as easy to make as they are to eat.
This ever-so-slightly cooked salsa of sorts works with chips, chile rellenos, huevos rancheros, omelets, even pasta.
Just the thing to keep on hand for those desperate dinner dilemmas in which it seems you’ve got nothing on hand…and then you remember this.
chile rellenos, poblano chiles are stuffed with a trio of cheeses: Cheddar, Monterey Jack, and queso fresco. A recipe for the whole family.
Golden caramels — literally, that’s what these are in taste, color, and topping. Decorate each caramel square with a bit of 24-karat gold for a glitter look.
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