Portuguese

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.

• (4)
• 2 H
• 2 H
• 15

Marcel Proust had his madeleine. David Leite has his Portuguese salt cod, potato, and egg casserole.

• (1)
• 1 H
• 2 H, 10 M
• 6

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.

• (6)
• 1 H
• 4 H
• 14

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.

• (1)
• 25 M
• 2 H
• 6

Perhaps the easiest dessert ever, this simple yet stunning Portuguese staple is made with just three ingredients. Cookies. Cream. And sweetened condensed milk.

• (2)
• 30 M
• 1 D
• 4

A specialty of Portugal that’s a superbly comforting and oh-so-satisfying dish of marinated pork shoulder and briny clams in a white wine and red pepper sauce.

• (12)
• 2 H
• 4 H
• 33

Clams, spicy sausage, onions, tomatoes, garlic, and aromatics meld in the Portuguese equivalent of a wok (or whatever pot you happen to have handy).

• (2)
• 25 M
• 35 M
• 28

An easy, no-bake, Portuguese classic made with crushed cookies, confectioners’ sugar, cocoa powder, and whatever nuts or dried fruit you happen to have around. And (hiccup) Port.

• Quick Glance
• 25 M
• 2 H
• 4

A creamy custard flecked with flakes of sweet coconut. That’s what you can expect from pasteis de coco, a dessert classic from Portugal.

• (19)
• 15 M
• 45 M
• 74

Say olá to these Portuguese-style doughnuts from the Azores Islands, essentially crispy, puffy fried dough goodness.

• (4)
• 25 M
• 4 H, 30 M
• 68