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Grilled Doves, Portuguese Style

Grilled Doves, Portuguese Style

Aug 30, 2011 7 Comments by  
Filed under gluten-free | grilling | recipes | testers choice

Relax. We’re not suggesting you grill song birds. This recipe calls for a different type of dove. Scout’s honor. You’ll change your tune when you taste it. Trust us.

Sautéed Onions, Chestnuts, and Bacon

Sautéed Onions, Chestnuts, and Bacon

Nov 15, 2010 9 Comments by  
Filed under gluten-free | recipes | sides | veggies | video

David’s sautéed onions, chestnuts, and bacon recipe is an ideal Thanksgiving side dish. It’s a mix of salty, sweet, and caramel flavors. Who can resist that?

Portuguese White Gazpacho with Crab

Portuguese White Gazpacho with Crab

Oct 11, 2010 Leave a Comment by  
Filed under fish | seafood | recipes | soups

This ghost-white gazpacho may be usual, but it’s utterly delicious. It’s a whir of almonds, fennel, cucumber, onion, and bread. In the middle, a heap ‘o crab salad.

Portuguese Duck Risotto

Portuguese Duck Risotto

Oct 11, 2010 Leave a Comment by  
Filed under entrees | pasta and grains | recipes

A dreamy, creamy riff on the classic arroz de pato, this dish call in flavor favors from duck, cured ham, spicy sausage, and tangy oranges.

Orange-Olive Oil Cake

Orange-Olive Oil Cake

Oct 11, 2010 202 Comments by  
Filed under baking | cakes | readers raves | recipes | testers choice | vegetarian | video

This boldly flavored classic Portuguese cake with an unforgettable crumb smacks of citrus in a way that no other cake can. The secret? A fruity olive oil, winter oranges, and this recipe.

I Don’t Know Why I Love Lisbon

I Don’t Know Why I Love Lisbon

Jun 21, 2010 14 Comments by  
Filed under literary lunch break | writings

Author Philip Graham, a dyed-in-the-wool lusophile, writes about his love of Lisbon, Portugal, eating sardines with his son, and watching futebol.

Timeless Sardines

Timeless Sardines

Jun 21, 2010 6 Comments by  
Filed under articles | award winning | writings

A far cry from their tinned cousins, European sardines are at their plumpest perfection in June. Writer Mary Ann Castronovo Fusco explains it all for you.

Clams and Sausage in a Cataplana

Clams and Sausage in a Cataplana

Mar 23, 2010 11 Comments by  
Filed under entrees | fish | seafood | gluten-free | recipes

Clams, rich, spicy sausage, onions, tomatoes, garlic, and spices come together in a Portuguese cataplana, the spiritual ancestor of the pressure cooker

The Secrets and Science Behind Milk Mayonnaise

The Secrets and Science Behind Milk Mayonnaise

Mar 08, 2010 45 Comments by  
Filed under the david blahg | writings

Milk mayonnaise, called maionese de leite in Portuguese, is an emulsion of milk and oil seasoned with garlic and white pepper.

Portuguese Sweet Lemon and Black Olive Cookies

Portuguese Sweet Lemon and Black Olive Cookies

Sep 17, 2009 4 Comments by  
Filed under baking | cookies | bars | recipes | vegetarian | video

These wafer-thin sweet lemon and black olive cookies are loaded with lemon and olive flavors. A great pantry cookie: lemon and olives are always on hand.

Where Do I Sign?

Where Do I Sign?

Aug 10, 2009 29 Comments by  
Filed under the david blahg | writings

Signing his first cookbook, David Leite is unsure of where to place his John Hancock. A frantic search through books in his library turns up the answer.

Portuguese Green Olive Dip

Portuguese Green Olive Dip

Jul 20, 2009 38 Comments by  
Filed under entertaining | gluten-free | hors d'oeuvre | readers raves | recipes | vegetarian

For this dip, green olives are stirred into an eggless ‘mayonnaise’ made with milk, oil, anchovies, garlic, and white pepper. A tasty Portuguese olive dip.

Portuguese Salt Cod Hash

Portuguese Salt Cod Hash

Jul 06, 2009 6 Comments by  
Filed under entrees | fish | seafood | gluten-free | leite's lite™ | recipes

Salt cod, a Portuguese classic, is given a modern twist in this recipe for hash made of potato, onion, and bell pepper, courtesy of Horatius Restaurant.

Portuguese Mini Lemon-Orange Cakes

Portuguese Mini Lemon-Orange Cakes

May 15, 2009 1 Comment by  
Filed under baking | cakes | recipes | testers choice | vegetarian

These small cakes, called queques, are flavored with a hint of citrus–lemon and orange. Have them for breakfast, tea, or as a pick-me-up with espresso.

Portuguese Gratin of Shrimp and Spinach

Portuguese Gratin of Shrimp and Spinach

May 10, 2009 3 Comments by  
Filed under entrees | fish | seafood | recipes

This adaptation of a contemporary Portuguese recipe from chic restaurants has lots of shrimp, spinach, and cured ham in a creamy, port-flavored sauce.

Portuguese Rabbit Hunter Style

Portuguese Rabbit Hunter Style

May 10, 2009 5 Comments by  
Filed under entrees | gluten-free | readers raves | recipes | venison | game

Rabbit Hunter Style is a favorite dish in Portugal. This Portuguese recipe is rich with rabbit (or chicken), bacon, tomatoes, onions, and mushrooms.

Brazilian Beef Kibbe

Brazilian Beef Kibbe

May 01, 2009 2 Comments by  
Filed under appetizers | beef | veal | recipes

Similar to Middle Eastern kibbeh, these beef-and-bulgar croquettes are seasoned with oregano and mint and served with a tangy yogurt-mint sauce.

Portuguese Tea Flan

Portuguese Tea Flan

Apr 18, 2009 7 Comments by  
Filed under baking | custards | puddings | gluten-free | recipes | vegetarian

Creamy custard is shot through with tea flavor for an unusual take on the classic Portuguese flan. A caramel top gives the dessert its depth and sweetness.

Portuguese Salad of Black-Eyed Peas with Tuna

Portuguese Salad of Black-Eyed Peas with Tuna

Apr 15, 2009 1 Comment by  
Filed under appetizers | entrees | fish | seafood | gluten-free | recipes

Earthy black-eyed peas, Portuguese tuna, sliced onion, garlic, and parsley are tossed together in a vinegar-y salad dressing for a quick, nutritious salad.

Newark’s Portuguese Keep Easter Traditions Burning

Newark’s Portuguese Keep Easter Traditions Burning

Apr 07, 2009 Leave a Comment by  
Filed under articles | writings

Portuguese Easter traditions are kept alive in Newark, NJ, by preparing traditional Easter dishes of lamb, peas with eggs, and flan.