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.
- 20 M
- 5 H
- 5
About David Leite
David Leite is the publisher of Leite’s Culinaria. He has received three James Beard Awards for his writing as well as for Leite’s Culinaria. His work has appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Pastry Art & Design, Food Arts, Los Angeles Times, Chicago Sun-Times, The Washington Post, Charlotte Observer, and Men’s Health. Follow on Google+.
How to Steam Hard-Boiled Eggs so They’re Easy to Peel
No more wincing at woefully blemished hard-boiled eggs with little chunks of the white missing. Not with this simple technique.
Portuguese Duck Risotto
A dreamy, creamy riff on the classic arroz de pato, this dish call in flavor favors from duck, cured ham, spicy sausage, and tangy oranges.
- 1 H, 30 M
- 2 H, 45 M
- 9
Portuguese Mini Lemon-Orange Cakes ~ Queques
These diminutive queques are flavored with a hint of citrus that’s equally welcome at breakfast, tea, or any other hour of the day, quite frankly.
- 15 M
- 45 M
- 6
Portuguese Tea Flan
Creamy custard is infused with tea for an unusual take on the classic Portuguese flan. The classic caramel topping gives the dessert its depth and sweetness.
- 30 M
- 1 H, 45 M
- 9
Caçoila ~ Portuguese Stewed Beef
A Portuguese classic made with beef and peppers, caçoila de Pico is a slowly simmered affair that’s well worth the wait.
- 20 M
- 4 H
- 37
Portuguese Coconut Custard Tarts
Sweet custard flecked with flakes of coconut are what you can expect from pasteis de coco, a dessert classic from Portugal.
- 15 M
- 45 M
- 74
Pastéis de Belém–The World’s First Pastéis de Nata
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.
Potato Bacon Pizza
David Leite embraces his membership in the potato-loving freak camp and regales us with his latest obsession: potato bacon pizza.
- 45 M
- 1 H, 50 M
- 11
How to Know if Your Dough is Fully Risen
The best and easiest way to know if your dough is fully risen and ready to bake? It’s something called the poke test. David explains what it’s all about.