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.

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 specialty of Portugal that’s a superbly comforting and oh-so-satisfying dish of marinated pork shoulder and briny clams in a white wine and red pepper sauce.

Clams, spicy sausage, onions, tomatoes, garlic, and aromatics meld in the Portuguese equivalent of a wok (or whatever pot you happen to have handy).

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.

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

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.

Our very own David Leite shares the recipes behind the drama-drenched Thanksgiving stuffings he grew up with at his family’s Portuguese table.

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

This skillet full of pumpkin macaroni and cheese awesomeness ranks off the charts in its indulgence-o-rama rating.

Creamy goat cheese, mild leeks, and Swiss chard come together in a perfectly flaky tart with surprise sweetness from plumped raisins and pine nuts.

With its deep dark chocolate smack and intense espresso buzz, this mocha cake creation ought to have a minimum age requirement.

Sonhos–Portuguese for “dreams”–is an apt name for Portugal’s dreamy doughnuts that are as easy to make as they are to eat.

Inspired by the tropics, this simple single-layer cake is quick and easy yet lacks nothing in terms of satisfying richness.

Surprise family and friends with the savory jolt of a smattering of extra-sharp Cheddar cheese, baked straight into the crust, in contrast to the sweet apple pie filling.

A beloved American favorite from the 1960’s that we just had to bring back.

Super-size-me shrimp stud this creamylicious risotto which takes its astoundingly complex taste from simple shrimp shells.

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

An ethereally creamy, subtly sweet, wickedly pistachio-y gelato that derives its pure flavor from nothing more than the essentials.

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.