About Elisabeth Luard

Elisabeth Luard

Elisabeth Luard is a food writer, journalist, and broadcaster who specializes in the cuisines of Europe and Latin America. Her cookbook titles include A Cook’s Year in a Welsh Farmhouse, European Peasant Cookery, The Latin American Kitchen, The Food of Spain and Portugal. Luard is also a contributor to Zester Daily and has served as a Trustee for the Oxford Symposium on Food and Cookery. She has written two novels and three memoirs.

Two fillet of Portuguese trout wrapped in ham then cooked, on the side slices of peaches on a plate

Portuguese Trout Wrapped in Smoked Ham

This dish, called Trutas a Moda de Braganca, consists of trout wrapped in a deep red jacket of smoked Portuguese ham and fried in bacon drippings.

  • Quick Glance
  • 30 M
  • 30 M
  • 0
A chuck broa, or Portuguese corn bread, on a wooden table with wine nearby

Broa | Portuguese Corn Bread

Broa, or Portuguese cornbread, has a distinctive whitish crust, which cracks to reveal a golden-brown crumb. This is a toothsome, hearty bread.

  • Quick Glance
  • 25 M
  • 4 H
  • 4
Two Portuguese swordfish kabobs with garlic, olive oil, and piri-piri peppers on a black plate

Portuguese Swordfish Kabobs

A Portuguese staple from the island of Madeira, swordfish marinated is a spiky oil of pepper, garlic, and oregano, are threaded on skewers and then grilled.

  • Quick Glance
  • 25 M
  • 2 H
  • 0