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.

After a disastrous roasted goose, it took David Leite more than a decade to muster the courage to be instructed in proper fowl cookery by his British neighbor.

This interview rambles, taking oblique turns of logic and subject, much like Wolfert herself. Attempting to make it linear would have done this celebrated writer and thinker a disservice. In fact, I debated for more than a year about putting the interview into text form. Nonetheless, much had to be edited for length. (The original [...]

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.

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.

Stove fanatic David Leite writes about his obsession with his Viking stove, nicknamed Thor, its massive BTUs, and its sleek lines. The stove is his power.

David Leite learns the best way to get his family’s Portuguese recipes, and discovers their history, by videotaping his mother while she cooks.

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.

At a tasting of Michel Chapoutier’s wines at Restaurant Daniel, David Leite learns a thing or two about wine, tasting, French food, and how to fake it.

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

The Azores, the nine-island archipelago 1,000 miles off the coast of Europe, has simple, rugged Portuguese food and recipes all its own.

The food of ancient Rome–with all its intensity of flavor, spicing, reliance on sauces, and ingredients–are discussed by our food history editor.

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.