In Portugal, deep-frying beans is a long-standing tradition. Serve these peixinhos da horta as a starter, snack, or, as the Portuguese do, a side dish.
This Portuguese burger is a mix of spicy pork sausage and ground beef. Once grilled, it’s topped with orange-garlic mayo, a pineapple slice, and cilantro.
Portugal’s Festa do Senhor Santo Cristo dos Milagres is one of the largest religious feasts in the world and serves some of the country’s tastiest street food.
Eggs, smoky garlic Portuguese pork sausage called chourico, onions, and potatoes make up this splendid breakfast recipe. Serve it right for the skillet.
Portuguese pork sausage, called chourico, is a tasty alternative to Spanish chorizo. Chourico stars in this supper frittata recipe.
Pork and clams, a classic Portuguese combination, are paired tomatoes, garlic, herbs, and a pinch of crushed pepper. For a twist, bone-in pork loin is used.
Pairing seafood with sausage is very Portuguese. Here seared halibut is matched up with a stew of Spanish chorizo, chickpea, and cabbage. Cilantro is on top.
Molho de piri-piri, a hot sauce made from African birdseye peppers, is beloved in Portugal and is the inspiration for shrimp, pork and chicken recipes.
A traditional recipe on Christmas Eve in Portugal, this dish of salt cod, potatoes, and cabbage is drizzled with a garlic oil and topped with hard-boiled eggs.
These breads are chockfull of Portuguese sausage, including linguica and presunto. Add cheese, like a robust Sao Jorge, and they become a meal in themselves.
A no-fuss meal, this Portuguese salad–full of meaty chickpeas and flakes of salt cod–is tossed in a cider vinegar dressing and topped with chopped egg.
This recipe for Caçoila de Pico, a Portuguese stew with red peppers, can be made with beef or pork. Serve the meat with boiled potatoes and red peppers.
Fennel soup, or sopa de funcho in Portuguese, is a staple in Madeira and the Azores Islands. This recipe is full of fennel, pork, sausage, cabbage, and beans.
This recipe for Portuguese soup is an adaptation of sopa de couve, a soup from the Azores in Portugal. It’s replete with beef, beans, onions, potatoes and kale.
One of the most beloved snacks in Portugal, these little fried turnovers are filled with shrimp in a creamy white sauce that has a slight kick of heat to it.
Fresh tuna is marinated in a pepper-garlic-vinegar mixture, sauteed with onions, then stuffed into a sweet potato-cornmeal pastry and fried. Delicious.
The Azores, the nine-island archipelago 1,000 miles off the coast of Europe, has simple, rugged Portuguese food and recipes all its own.
Considered Portugal’s national dish, caldo verde, or green soup, is a homey dish of potatoes, kale sliced whisker thin, and smoky pork sausage.