One of Portugal’s most beloved dishes, these deep-fried fritters are a melding of salt cod, potato, and onion that are readily devoured.
A simple hot pepper sauce made from piri-piri peppers brings big flavor to shrimp in mere minutes. Those Portuguese know what they’re doing.
Maionese de leite in Portuguese, milk mayonnaise–you heard us–is a creamy, eggless emulsion held together by oil, milk (natch), and a lotta love.
A poetic take on fresh clams simmered in white wine. This comforting Portuguese classic is sorta the epitome of simple done well.
In Portugal, deep-frying beans is a long-standing tradition. Serve these peixinhos da horta as a starter, snack, or, as the Portuguese do, a side dish.
A traditional Azorean dish that boasts meltingly tender oven-braised beef, potatoes, chouriço, and onions. It’s a rustic, homey, Sunday supper sorta dish from David’s VERY Portuguese mom.
Fennel soup, or sopa de funcho in Portuguese, is a staple in Madeira and the Azores Islands. This recipe is full of fennel, pork, sausage, cabbage, and beans.
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.
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.