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 Zuni Cafe specialty, these little cheese puff sandwiches are filled with bacon, tender baby greens, and peppery pickled onions. Perfect as an hors d’oeuvre.
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.
Pasta’s lavished with the black-tie treatment here, tossed with creme fraiche and dolloped with caviar, it’s elegance defined. Perfect for any need-to-impress occasion.
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.