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.
Creamy custard is infused with tea for an unusual take on the classic Portuguese flan. The classic caramel topping gives the dessert its depth and sweetness.
A Portuguese classic made with beef and peppers, caçoila de Pico is a slowly simmered affair that’s well worth the wait.