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 Easter traditions are kept alive in Newark, NJ, by preparing traditional Easter dishes of lamb, peas with eggs, and flan.
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.
Portugal lover Catherine Reynolds, recounts how she fell in love with the country, its food, wine, and a very special man, who later became her husband.
The fun, great bites, and shenanigans that went into the book party of Johnny Iuzzini, Jean Georges’ pastry chef, held at Jacques Torres Chocolate.
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.
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.
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.
- Quick Glance
- 1 H
- 1 H, 15 M
Known as Acorda de Mariscos in Portugal, this robust “soup” of shrimp, bread, and rice is quite the satiating meal in a bowl.
- Quick Glance
- 30 M
- 1 H, 30 M
Pasteis de nata, Portugal’s creamy custard cups wrapped in a crackly pastry, have no equal. David visits the Confeitaria de Belem, where they originated.