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
Apr 15, 2009 by
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.
- Quick Glance
- 20 M
- 5 H
- 2
Newark’s Portuguese Keep Easter Traditions Burning
Apr 07, 2009 by
Portuguese Easter traditions are kept alive in Newark, NJ, by preparing traditional Easter dishes of lamb, peas with eggs, and flan.
Portuguese Peas and Eggs | Ervilhas com Ovos
Apr 07, 2009 by
This peas and eggs dish, so typical in Portuguese homes, especially in spring and Easter, is a cinch to make. Just sear the bacon, poach the eggs, and assemble. Oh, and eat.
- Quick Glance
- 20 M
- 20 M
- 0
Vinho Verde Loves The New Portuguese Table
Mar 09, 2009 by
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.
Portuguese Almond Torte | Bolo de Amêndoa
Feb 10, 2009 by
Dense, rich, and flourless, this cake is a favorite among the Portuguese. It takes its unforgettable taste from almonds, lemon zest, cinnamon, and vanilla.
- Quick Glance
- 30 M
- 1 H, 15 M
- 25
Love, Portuguese-Style
Feb 02, 2009 by
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.
All Tatted Up
Jan 26, 2009 by
The fun, great bites, and shenanigans that went into the book party of Johnny Iuzzini, Jean Georges’ pastry chef, held at Jacques Torres Chocolate.
Home Port: The Douro Wine Region Calls Back its Far-Flung Citizens
Jan 21, 2009 by
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.
Getting a Life: Las Vegas Plus Meat, Meat, Meat
Nov 02, 2008 by
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.
Huzzah, Huzzah! Finally, the Book Cover
Oct 15, 2008 by
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.
Portuguese Scrambled Eggs with Salt Cod and Potatoes
May 10, 2007 by
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
- 15
Portuguese Savory Cheese Loaf
May 10, 2006 by
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.
- Quick Glance
- 20 M
- 1 H
- 0
Portuguese Trout Cooked in Smoked Ham Overcoats
Sep 22, 2005 by
This dish, called Trutas a Moda de Braganca, consists of trout wrapped in a deep red jacket of smoked Portuguese ham and fried in bacon drippings.
- Quick Glance
- 0
Portuguese Corn Bread
Sep 10, 2005 by
Broa, or Portuguese cornbread, has a distinctive whitish crust, which cracks to reveal a golden-brown crumb. This is a toothsome, hearty bread.
- Quick Glance
- 2
Portuguese Salt Cod and Potato Casserole
May 10, 2005 by
Called bacalhau a Gomes de Sa, this Portuguese recipe is made of layers of salt cod, potatoes slices, sauteed onions topped with olives and hard-boiled eggs.
- Quick Glance
- 4
Portuguese Bread Soup with Shrimp | Açorda de Mariscos
May 10, 2005 by
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
- 0
Portuguese Swordfish Kabobs
May 10, 2005 by
A Portuguese staple from the island of Madeira, swordfish marinated is a spiky oil of pepper, garlic, and oregano, are threaded on skewers and then grilled.
- Quick Glance
- 0
Pastéis de Nata I | Portuguese Custard Tarts
Jun 26, 2004 by
Called pasteis de nata, these little lovelies, which originated in a pastry shop in Belem, Portugal, have a thin, crackly crust cradling a ridiculously creamy custard.
- Quick Glance
- 1 H
- 2 H, 30 M
- 136
Pastéis de Belém: On the Trail of a Portuguese Legend
Jun 26, 2004 by
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.