Search Results

Inspired by classic tandoori chicken, these wraps meld warming spices with a cooling mint-yogurt dip for an altogether enticing Middle Eastern-inspired creation.

Bread crumbs. Garlic. Parsley. Olive oil. And a damn hot oven. You can understand why it's a classic.

These eggplant wraps are a cinch to make. Roasted eggplant, goat cheese, and basil make pretty nifty appetizers or a full-on lunch.

Finally a steak taco recipe that let's you determine whether you want it with a little or a lotta heat. Just how much is entirely up to you.

A collection of the reviews and press for The New Portuguese Table by David Leite.

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.

Sounds a lot more compelling than "squid cooked over hot coals"! Or, in this case, cast iron skillets. Our recipe tester Sofia swears this is just like what they serve in her native Portugal.

These unconventional quesadillas are gooey with tangy goat cheese, salty tapanade, and earthy grilled radicchio. Equally impressive as an appetizer or solo supper.

These pearl-like couscous are cooked in chicken stock for extra flavor and tossed with peas, mint, parsley, and lemon zest. A simple, yet elegant, side dish.

Brisket, short ribs, and chuck. When melded in just the right proportions, as here, they turn out the most luxe made-from-scratch burger we've ever experienced.

Beef ribs take a bath in a marinade of puréed Asian pear, scallions, garlic, soy sauce, and rice vinegar before being grilled to sweetly salty excellence.

Earthy black-eyed peas, Portuguese tuna, sliced onion, garlic, and parsley are tossed together in a vinegar-y salad dressing for a quick, nutritious salad.

The home of the cookbook The New Portuguese Table by David Leite, filled with Portuguese recipes, cooking tips, and ingredients info.

Portuguese Easter traditions are kept alive in Newark, NJ, by preparing traditional Easter dishes of lamb, peas with eggs, and flan.

This spit-roasted duck by Mario Batali is slathered in orange marmalade, orange juice, and balsamic vinegar, then spun until mahogany brown.

It may be a tad boring looking from the outside, but wait 'til you see what this eggplant timbale is filled with on the inside.

Steak marinated in a soy-ginger sauce is grilled, and wrapped with lettuce and peppers, before being wholly devoured. They're about as cool and fresh as you can get.

Molho de piri-piri, a hot sauce made from African birdseye peppers, is beloved in Portugal and is the inspiration for shrimp, pork and chicken recipes.

Considered Portugal's national dish, caldo verde, or green soup, is a homey dish of potatoes, kale sliced whisker thin, and smoky pork sausage.

Summer tomatoes are turned into a sweet jelly that's a Portuguese classic. Use it as you would any jelly as well as with cheese plates.