David comes to understand that for some, corned beef hash is about far more than mere sustenance or ridding the fridge of leftovers. Far, far more.

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.

No more wincing at woefully blemished hard-boiled eggs with little chunks of the white missing. Not with this simple technique.

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.

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.

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.

A Portuguese classic made with beef and peppers, caçoila de Pico is a slowly simmered affair that’s well worth the wait.

Sweet custard flecked with flakes of coconut are what you can expect from pasteis de coco, a dessert classic from Portugal.

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.

David Leite embraces his membership in the potato-loving freak camp and regales us with his latest obsession: potato bacon pizza.