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

Enter our cookbook giveaway, and you’ll automatically be eligible to win an autographed copy of The New Portuguese Table by David Leite. You can enter one time per e-mail address per day. Deadline 5.2.10.

This Portuguese orange-olive oil cake smacks of intense orange flavor and is very moist, thanks to the olive oil. Use navel oranges and a fruity olive oil.

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.

Frank Alexandre is so excited to make his point, he hip checks a table out of the way as he lurches toward the photograph on the wall. “Olhe! olhe!” he says, falling back into his native Portuguese. The picture, hanging in the Casa de Trás-os-Montes e Alto Douro, a social club in the Ironbound section [...]

A tasting of Portugal’s famous white wine–vinho verde–at NYC’s Astor Center was paired with food from David’s upcoming cookbook. The matches were magical.

Dense and almond-rich, this flourless cake is favorite among the Portuguese. It’s flavored with lemon zest and cinnamon, and has just a touch of vanilla.

The Portuguese have as many fado ballads, their famously gut wrenching street songs about broken love, as they do recipes for salt cod. Maybe more. On the surface it might appear that Portugal is a nation of perpetual melancholics, obsessed with the idea of unrequited desire and dried fish, but over time I’ve come to [...]

The fun, great bites, and shenanigans that went into the book party of Johnny Iuzzini, Jean Georges’ pastry chef, held at Jacques Torres Chocolate.

Even if the trees, with their flares of color, didn’t belie the late September weather, I’d know it’s harvest time in the Douro Valley, home of Portugal’s port production, because the only road kill I’ve seen strewn along perilous switchbacks and cliff-hanging straight-aways are bunches of mangled grapes. Ahead of me, the reason: a wheezing [...]

David Leite goes to Las Vegas and puts himself in the hands of chef Paul Bartolotta at the Wynn Hotel while closer to home he tries out NYC’s Porcao Restaurant.

The cover art is finalized for The New Portuguese Table, and here’s your first sneak peek. The book will be available for pre-order in November 2008.

Algarvebuzz.com, run my Eddie Correia, is one of the best blogs about Portugal’s azure coast, its food, culture, and traditions.

Portuguese and Spanish ingredients–port wine, paprika, cilantro, and olive oil–flavor this tapas recipe. Serve these as nibbles or an appetizer.

A classic recipe in Portugal, this dish features softly scrambled eggs filled with fried potatoes and shards of salt cod. On top: olives and parsley.

A Portuguese cakey bread stuffed with a Cheddar-like cheese called Queijo Sao Jorge and studded with bits of smoked ham called presunto. Utterly delicious.