Signing his first cookbook, David Leite is unsure of where to place his John Hancock. A frantic search through books in his library turns up the answer.
A traditional recipe on Christmas Eve in Portugal, this dish of salt cod, potatoes, and cabbage is drizzled with a garlic oil and topped with hard-boiled eggs.
A tasting of Portugal's famous white wine--vinho verde--at NYC's Astor Center was paired with food from David's upcoming cookbook. The matches were magical.
Imagine a place where you can load up on all your favorite Portuguese foods and maybe even find a few new delicacies. You can thank us for the introduction later.
To his surprise, and horror, some of the best salt cod fritters David Leite ever ate weren't Portuguese, but Spanish. Light, crunchy, and perfectly balanced.
David explains the comfort he found in a simple Portuguese sandwich whose name or popularity he didn't know until years later. He simply knew at the time that it tasted like home.
Portuguese tater tots. That's how we think of this mashup of potatoes, chouriço, and onion that's deep-fried until crisp and golden on the outside and impossibly airy yet rich on the inside.
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.
The easy essentials you need to know prior to taking on any recipe—Portuguese or otherwise—that calls for the centuries-old staple ingredient, salt cod.