The recipe for these barbecued baby back ribs calls for the ribs to first be brined, then massaged with a spice rub, and slowly barbecued.
This deliciously earthy salsa with a kick is great on grilled beef, chicken, or fish. You won’t believe what can do for sandwiches.
A great summer grilling recipe. Shrimp is marinated in a garlic-red pepper sauce then grilled. On the side: a salsa of tomatoes, chiles and cilantro.
This Portuguese-style burger melds spicy pork sausage and ground beef that’s slathered with orange-garlic mayo and decked out with pineapple and cilantro.
This marinara sauce from Lidia Bastianich takes just minutes to simmer yet tastes like it was on the back burner all day.
This recipe from the late, great Edna Lewis turns out skillet-fried chicken that’s perfectly seasoned, extra-crispy, and gosh darn beautiful in every way.
Hot bird’s-eye chiles are the heart and heat of this piri-piri sauce, which is used on chicken, shrimp, pork—just about any dish in Portugal.
Juice from impossible ripe summer tomatoes are turned into this favorite jelly of the Portuguese. Use it as you would any jelly: on toast, biscuits, and such.
This pepper glaze recipe is thick like ketchup, sweet and spicy like barbecue sauce, and versatile enough to use on chicken, beef, ribs, anything.
A simple hot pepper sauce made from piri-piri peppers brings big flavor to shrimp in mere minutes. Those Portuguese know what they’re doing.
This ever-so-slightly cooked salsa of sorts works with chips, chile rellenos, huevos rancheros, omelets, even pasta.
Just the thing to keep on hand for those desperate dinner dilemmas in which it seems you’ve got nothing on hand…and then you remember this.
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