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.
Fat, Fat Everywhere But Not a Drop of Lard
Jan 09, 2002 by
David Leite searches high and low for a piecrust that is flaky, rich, and full of the shocking goodness of good old-fashioned lard.
Lost in the Atlantic: The Azores and Its Hearty Food
Jan 27, 2001 by
The Azores, the nine-island archipelago 1,000 miles off the coast of Europe, has simple, rugged Portuguese food and recipes all its own.
Dining Through the Decades: 100 Years of American Food
Dec 16, 1999 by
David Leite looks at 100 years of American food history by decade and discovered how we’ve undergone a massive shift in how we eat and think about food.
Lights, Camera, Recipes: Capturing a Portuguese Family’s Recipes
Oct 27, 1998 by
David Leite learns the best way to get his family’s Portuguese recipes, and discovers their history, by videotaping his mother while she cooks.