Pairing seafood with sausage is very Portuguese. Here seared halibut is matched up with a stew of Spanish chorizo, chickpea, and cabbage. Cilantro is on top.
Pork loin is first brined then pot-roasted for maximum flavor. Fall fruits, including raisins, figs, apricots, and prunes, are stewed and added to the pot.
A traditional recipe on Christmas Eve in Portugal, this dish of salt cod, potatoes, and cabbage is drizzled with a garlic oil and topped with hard-boiled eggs.
We know, we know. There’ve been other recipes that promise you a “classic” roast turkey. But we really mean it. We doubt Martha could do it any better herself.
Tuna is marinated in peppers, garlic, and vinegar, sauteed with onions, and then tucked into pastry and fried. Oh yeah.
Just like a chocolate kiss, sorta, except they’re ethereally airy with a slight shortbread crunch. Definitely still chocolatey, though.
Slices of sponge cake are dipped in a sugar syrup, drizzled with a custard sauce, and sprinkled with cinnamon in this Portuguese Christmas tradition.
A classic Thai trick for imparting a lot of oomph without a lot of ingredients or expense.
This classic sweet pastry is made richer and sweeter than ordinary piecrust with the addition of egg and sugar.