Food history editor, Gay Allen, discovers the root of manchup, Cape Verde’s beloved dish. Manchup is a rustic dish filled with meats, beans, and grains.
John T. Edge, Anne Mendelson, Betty Fussell, Molly O’Neill, and David Leite talk about NY Times writer Craig Claiborne and the future of food journalism.
Portuguese Easter traditions are kept alive in Newark, NJ, by preparing traditional Easter dishes of lamb, peas with eggs, and flan.
The Douro, the ancient and richly historied wine region of Portugal, has a siren’s power to lure back nearly everyone who has ever had the pleasure to visit.