Recipes from The New Portuguese Table

The New Portuguese Table Cookbook

Nestled between the Atlantic Ocean and Spain, Portugal is today’s hot-spot vacation destination, and world travelers are enthralled by the unique yet familiar cuisine of this country. The New Portuguese Table looks at this fascinating country’s 11 surprisingly different historical regions, as well as the island of Madeira and the Azores, and their food culture, traditional dishes, and wines. This book also showcases Portugal’s pantry of go-to ingredients, such as smoked sausages, peppers, cilantro, seafood, olive oil, garlic, beans, tomatoes, and bay leaves—all common in American kitchens and now combined in innovative ways.

A cataplana with slices of spicy chouriço sausage and sweet clams in a tomato-onion broth

Portuguese Clams and Sausage

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
A Portuguese orange olive oil cake, dusted with confectioners' sugar on a silver cake stand.

Orange Olive Oil Cake

This classic Portuguese dessert with its tender crumb and citrus smack tastes as stunning as it looks. Swear.

  • (60)
  • 20 M
  • 1 H, 30 M
  • 433
Portuguese Chourico Frittata

Portuguese Sausage Frittata

Guess which recipe David begged to have for a late Sunday night supper after the Ed Sullivan show? (Hint: This one.)

  • (2)
  • 15 M
  • 40 M
  • 11
Portuguese Chourico Frittata

Fritada com Chouriço e Batatas

Adivinhe qual era a receita favorita do David aos Domingos à noite, depois do programa “The Ed Sullivan show”? Dica: Esta!

  • Quick Glance
  • 15 M
  • 40 M
  • 0
Silver spoon with a mound of Portuguese red pepper paste

Amped-Up Portuguese Red Pepper Paste

Each Portuguese family has its own rendition of this classic, a pantry staple known as massa de pimentão. Here’s how David has amped it up several notches and in the process created something new.

  • (3)
  • 10 M
  • 10 M
  • 16
A white square platter with two skewers of grilled Portuguese shrimp with piri piri sauce and lemon wedges, a small dish of piri piri sauce, and a basting brush.

Grilled Shrimp with Piri-Piri Sauce

A simple hot pepper sauce made from piri-piri peppers brings big flavor to shrimp in mere minutes. Those Portuguese know what they’re doing.

  • (2)
  • 30 M
  • 3 H
  • 7