These breads are chockfull of Portuguese sausage, including linguica and presunto. Add cheese, like a robust Sao Jorge, and they become a meal in themselves.

• Quick Glance
• 40 M
• 3 H
• 0

A classic cake. Vanilla cake layers are slathered with a coconut-almond-oatmeal-cookie filling and frosted with meringue topped with cherries.

• 1 H
• 1 H, 25 M
• 6

Brown rice is the perfect complement for tender, spicy lamb curry or any stew with a rich braising liquid. Make the rice while the meat is cooking.

• Quick Glance
• 15 M
• 1 H
• 0

These tea sandwiches–nothing more than cold steamed asparagus wrapped in ham and slid between bread spread with a thin layer of cream cheese- are unbeatable.

• 25 M
• 25 M
• 3

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

• 25 M
• 4 H, 30 M
• 46

A no-fuss meal, this Portuguese salad–full of meaty chickpeas and flakes of salt cod–is tossed in a cider vinegar dressing and topped with chopped egg.

• Quick Glance
• 30 M
• 2 H, 30 M
• 2

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.

• 45 M
• 2 H
• 6

One of the most beloved snacks in Portugal, these little fried turnovers are filled with shrimp in a creamy white sauce that has a slight kick of heat to it.

• 2 H
• 2 H
• 7

Tuna is marinated in peppers, garlic, and vinegar, sauteed with onions, and then tucked into pastry and fried. Oh yeah.

• 2 H
• 3 H
• 1

Sugar—well, molasses—and spice and everything nice. That’s what pear chutney is made of.

• Quick Glance
• 15 M
• 1 H, 15 M
• 0

Elegant, nutty shortbread, crowned with pecan halves, is baked the traditional Scottish way, in a round pan, then cut into wedges. Perfect for a tea party.

• Quick Glance
• 20 M
• 1 H
• 0

Gluten free. Dairy free. Peanut free. Fuss free. And damn fine at eliciting oohs and aahs from even the most discerning cookie craving.

• 35 M
• 1 H
• 2

These Chinese dumplings filled with pork, ginger, scallions, dried fruit, and chile paste are a great starter. They’re a fun dish to make with a crowd, too.

• Quick Glance
• 2 H
• 4 H, 30 M
• 0

Fresh figs are stuffed with a foie gras mousse flavored with figs, thyme, nutmeg, black or white truffles, and a touch of Cognac. Black-tie all the way.

• Quick Glance
• 1 H, 15 M
• 6 H, 30 M
• 0