For this dip, green olives are stirred into an eggless ‘mayonnaise’ made with milk, oil, anchovies, garlic, and white pepper. A tasty Portuguese olive dip.
Not Portuguese? Not a problem. It won’t lessen your appreciation for these little lovelies with the shatteringly crisp pastry cradling ridiculously creamy custard.
This classic Portuguese dessert with its tender crumb and citrus smack tastes as stunning as it looks. Swear.
This sautéed onions, chestnuts, and bacon recipe is a salty, caramel-y, and unexpectedly ideal-y mashup of ingredients as a Thanksgiving side dish.
A Portuguese classic, these diminutive shrimp turnovers boast a filling that’s creamy and comforting yet made interesting with a little heat. All tidily packaged in fried dough.
Marcel Proust had his madeleine. David Leite has his Portuguese salt cod, potato, and egg casserole.
All the iconic ingredients of Portugal—shellfish, cod, sausage, onion, garlic, and tomatoes—collide in this delicious stew.
Hot, spicy chiles are the heart and heat of this piri-piri sauce, which is used on chicken, shrimp, pork—just about any dish in Portugal.
David explains how to make classic Portuguese papo secos, the stuff of everyday eating, that essentially look like cherubic little baby buns and have a taste that’s also divine.
In the pantheon of great Portuguese foods, there are few sandwiches that are more superlative than the bifana. Essentially pork, bread, and sauce, it’s comfort food at its simplest.