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.
Creamy but not gloppy, light but not abstemious, this shrimp salad is gonna rock your world…and your cocktail party…and your shower…
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 huevos, chips, tortillas, chile rellenos, and just about anything else you’d think to smother in it.
Keep this on hand for those desperate dinner dilemmas in which it seems you’ve got nothing on hand…and remember you’ve got this.
This simple marinade made of black pepper, fresh coriander (cilantro) roots, garlic, and fish sauce works its magic in a savory yet subtle way.
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