A bowl with creamy green olive dip behind five slices of baguette with dip on one

Portuguese Green Olive Dip

For this dip, green olives are stirred into an eggless ‘mayonnaise’ made with milk, oil, anchovies, garlic, and white pepper. A tasty Portuguese olive dip.

A whole sour cream coffee cake with a wedge cut from it.

Sour Cream Coffee Cake

Stunning enough for special occasions. Easy enough for weekday breakfasts. Marvelous enough to make you want it every damn day.

Homemade maple-espresso bacon on a cutting board on a stone slab

Homemade Maple-Espresso Bacon

A richly porky, nicely salted, slightly peppery, pleasantly sweet taste with a lingering maple syrup flavor. That’s what you can expect from this crazy easy homemade bacon.

Crockery filled with bacalhau a Gomes de Sa--layers of salt cod, potato, and, onions; on top, sliced olives, quartered boiled eggs, parsley on wood

Bacalhau a Gomes de Sa

Marcel Proust had his madeleine. David Leite has his Portuguese salt cod, potato, and egg casserole.

A small white bowl filled with homemade ketchup.

Homemade Ketchup

Our recipe for fabulous ketchup made at home. Oh yes, you can. And it’ll have a flavor unlike anything you can find at the store.

A person removing a slice of fresh tomato tart with a lifter and a bowl of pesto and black pepper on the side.

Fresh Tomato Tart

A perfectly flaky crust. A simple goat cheese filling. Some fresh pesto. And those spectacular heirloom tomatoes sitting on your counter. Surprisingly simple. Impressively spectacular.

A green bowl filled with Portuguese piri-piri hot sauce, a few dried red chiles on the side

Portuguese Piri-Piri Hot Sauce

Hot, spicy chiles are the heart and heat of this piri-piri sauce, which is used on chicken, shrimp, pork—just about any dish in Portugal.

Several cooked papo-secos on a wire rack.

Papo Secos ~ Portuguese Rolls

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.

A bifana, a Portuguese pork sandwich on a white plate with a bottle of mustard in the background.

Bifanas ~ Portuguese Pork Sandwiches

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.

A white bowl and silver spoon filled with tuscan beans, red pepper, and celery.

Tuscan Beans

If you’re looking for a lively dish, this is not it. Rather, it contains hints of Tuscany here and there in a subdued fashion.

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).

A blood orange pound cake on a wire rack with glaze and sugar syrup, three slices cut

Blood Orange Pound Cake

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.