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.

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?

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.

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.

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.

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

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

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

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.

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.

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.

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.

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.

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

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

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

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.

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.

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