Writer Chad Ward gives you all the details—gory and not—about what to look for in an excellent kitchen knife, how to buy it, and what to watch out for.
Janet Boileau, Portuguese food scholar, enjoys the food on Madeira, including wine-garlic pork sandwiches and limpets grilled with butter and garlic.
Janet Boileau and David Leite met photographer Nuno Correia for lunch at a Lisbon restaurant, where they get restaurant recommendations and travel tips.
David finds the fashion statement at Bica do Sapato restaurant in Lisbon to be an inspiration while cooking at home. A tip: the shirts run small.
Pois Cafe, a local restaurant in the Sé district of Lisbon, becomes a favorite spot of David Leite’s while he lives and works in Portugal. Tip: Get there early.
A gift of Betty Crocker’s Picture Cook Book made Paulette Licitra examine her mother-daughter relationship, the role of a wife and women’s identity.
David pursues one of his great passions: fried clams. But not just any fired clams, but the fried clams of his youth, with plump juicy bellies.
The longtime favorite of Rhode Islanders is a clear-broth clam chowder made with only quahogs, salt pork, potatoes, and a splash of Worcestershire sauce.
David spends his days immersed in the Portuguese way of life, dining and working like a true Lisboeta in Rossio square in the heart of old Lisbon.
Of all the bad things that could befall a baby, what happened to me was perhaps the best of the worst. I was born with only one arm. Well, sort of. Technically, I was born with radial aplasia, a condition that made my right arm about the size and shape of a plucked turkey wing. [...]
Little-known fact: L.A. has its own posh version of the classic Sno Ball. And it has for years. No lie. David divulges all.
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.
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.
The who, what, when, where, and how of putting together a trip to Sao Miguel, Portugal.
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.
An Interview with award-winning food writer, cookbook author, and culinary treasure Paula Wolfert.
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 pork sausage, called chourico, is a tasty alternative to Spanish chorizo. Chourico stars in this supper frittata recipe.
The who, what, when, where, and how of putting together a trip to Lisbon.