LC Originals

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.

• (2)
• 1 H
• 4 H
• 4

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.

• Quick Glance
• 25 M
• 2 H
• 4

We’ll demolish almost any version of peanut butter cookies. But these, with their slightly crisp edges and oh-so-soft, melt-in-your-mouth center, are among the best we’ve ever experienced.

• (1)
• 20 M
• 40 M
• 4

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

Cheesy, biscuity deliciousness created by our very own David, these defy a few proper biscuit-making laws of the South yet still retain all that irresistible charm.

• (1)
• 45 M
• 1 H
• 2

Sufficiently creamy and indulgent to feel worthy of a special occasion. Yet made from pantry staples and completely doable on a weeknight.

• Quick Glance
• 25 M
• 30 M
• 0

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

Bake this cake in honor of Phanourious, the patron saint of lost objects, and you just might find something. Even if you never knew it was missing.

• (3)
• 25 M
• 1 H, 10 M
• 62

Buttery, rich pound cake is ribboned with a marmalade layer, steeped in blood orange syrup, and finished off with a tartly sweet orange glaze. Sigh.

• (3)
• 1 H
• 2 H
• 8

Layer after layer after layer of perfectly spiced apples. An ever-so-slightly tangy creaminess. And a subtly spiced streusel.

• (1)
• 45 M
• 3 H, 15 M
• 4