deep-dish-brioche-french-toast-fi

The Lazy Man’s Brunch

This easy recipe for deep-dish French toast made with brioche promises big rewards for little work. Make it the night before then pop it in the oven.

Confeitaria de Belem

Pastéis de Belém: On the Trail of a Portuguese Legend

Pasteis de nata, Portugal’s creamy custard cups wrapped in a crackly pastry, have no equal. David visits the Confeitaria de Belem, where they originated.

Sete Cidades

São Miguel Trip Planner

The who, what, when, where, and how of putting together a trip to Sao Miguel, Portugal.

azorean-feast-lights-fi

Feeding the Feast

Portugal’s Festa do Senhor Santo Cristo dos Milagres is one of the largest religious feasts in the world and serves some of the country’s tastiest street food.

Paula Wolfert

La Bouche Speaks: An Interview with Paula Wolfert

An Interview with award-winning food writer, cookbook author, and culinary treasure Paula Wolfert.

Pumpkin Cake with Cream Cheese Frosting

Whether Fresh or Canned, Pumpkin Takes the Cake

This pumpkin cake with maple cream cheese frosting, well, takes the cake. Canned pumpkin makes it easy, the cream cheese frosting makes it delicious.

Portuguese Sausage Frittata Recipe

Portugal’s Chouriço Sausage is Ready for its Close-up

Portuguese pork sausage, called chourico, is a tasty alternative to Spanish chorizo. Chourico stars in this supper frittata recipe.

Rua Augusta

Lisbon Trip Planner

The who, what, when, where, and how of putting together a trip to Lisbon.

fountain-rossio-square

Coming Home to Lisbon

David Leite, a Portuguese-American, travels to Lisbon, Portugal’s capital, as a newly minted Portuguese citizen and finds a city of beauty and great eats.

French American Butters

The Franco-American Butter Wars

At onetime French butter ruled in just about every pastry kitchen of note. But over the past decade, new American butters have been storming the gates.

Fire Alarm

Feel the Burn: Portuguese Piri-Piri Sauce Heats Up the Palate

Molho de piri-piri, a hot sauce made from African birdseye peppers, is beloved in Portugal and is the inspiration for shrimp, pork and chicken recipes.

Swift's Lard

Fat, Fat Everywhere But Not a Drop of Lard

David Leite searches high and low for a piecrust that is flaky, rich, and full of the shocking goodness of good old-fashioned lard.

Daily Subscription

Enter your email address and get all of our updates sent to your inbox the moment they're posted. Be the first on your block to be in the know.

Preview daily e-mail

Weekly Subscription

Hate tons of emails? Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? Then enter your email address for our weekly newsletter.

Preview weekly e-mail