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.
At a tasting of Michel Chapoutier’s wines at Restaurant Daniel, David Leite learns a thing or two about wine, tasting, French food, and how to fake it.
The who, what, when, where, and how of putting together a trip to Sao Miguel, Portugal.
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.
David Leite searches high and low for a piecrust that is flaky, rich, and full of the shocking goodness of good old-fashioned lard.
These tea sandwiches–nothing more than cold steamed asparagus wrapped in ham and slid between bread spread with a thin layer of cream cheese- are unbeatable.
- 25 M
- 25 M
Say olá to these Portuguese-style doughnuts from the Azores Islands, essentially crispy, puffy fried dough goodness.
- 25 M
- 4 H, 30 M
The Azores, the nine-island archipelago 1,000 miles off the coast of Europe, has simple, rugged Portuguese food and recipes all its own.
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.
- 5 M
- 5 M
The one thing that can get David to exercise and watch what he eats? The doctor-issued threat of life without pistachio gelato. (Gasp!)
Sort through a century of American history, decade by decade, and explore the ginormous shift in how we think about food.
A creamy custard flecked with flakes of sweet coconut. That’s what you can expect from pasteis de coco, a dessert classic from Portugal.
- 15 M
- 45 M
Um creme cremoso salpicado de flocos de coco doce. Isso é o que você pode esperar de pasteis de coco, um clássico de sobremesa de Portugal.
- Quick Glance
- 10 M
- 50 M
David finds that the best way to secure his family’s unwritten Portuguese recipes is to videotape his mom in the kitchen.