Sensual. Sumptuousity. Sexy. Just a few of the lovely words we’re hearing in conjunction with this stunner of a summer supper. Can’t quite be described. Just experienced.
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.
“HELLO PASTRAMI JAM! Where have you been all of my life?!” That’s what someone shouted after experiencing this extra indulgent grilled cheese that boasts quite a few surprises.
The sultry, smoky flavor of ras el hanout permeates this simple supper of eggs in tomato sauce, which takes on more sustenance than usual thanks to late-summer eggplant.
Intrigued? You should be. A couple of the niftiest cooking tricks we know are at play in these ridiculously easy grilled vegetable skewers with chile-doused oozy melty cheese.
Tart rhubarb and sweet peaches collide in this ode to early summer that helps you recall better days even during the doldrums of winter…provided you can make it last that long.
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.
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.
“Oh my God.” “This may be the best potato gratin I have ever made.” “Easy to make and oh so creamy.” That’s what we’re hearing about this simple yet splurge-worthy side dish.
Embarrassingly easy. Enticingly aromatic. And unbelievably satisfying in terms of that beguiling umami-ness that defines mushrooms. Curious? You should be.