Portuguese tater tots. That's how we think of this mashup of potatoes, chouriço, and onion that's deep-fried until crisp and golden on the outside and impossibly airy yet rich on the inside.
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 Portuguese classic made with red peppers, caçoila de Pico is a slowly simmered affair that's well worth the wait.
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.
This tipsy tapa of Portuguese descent is intended as just a single bite, though we found it impossible to stop at just one.
Obscenely rich and soul-achingly satisfying. That's what we think of these classic Portugueseroasted potatoes with caramelized onions and melted cheese.
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.
This classic Portuguese dessert with its tender crumb and citrus smack tastes as stunning as it looks. Swear.
Known as Açorda de Mariscos in Portugal, this robust "soup" of shrimp, bread, and rice is quite the satiating meal in a bowl.
Clams, spicy sausage, onions, tomatoes, garlic, and aromatics meld in the Portuguese equivalent of a wok (or whatever pot you happen to have handy).
Marcel Proust had his madeleine. David Leite has his Portuguese salt cod, potato, and egg casserole. Sorta.
Known as maionese de leite in Portuguese, milk mayonnaise--you heard us--is an incredibly creamy, eggless emulsion held together by oil, milk (natch), and a lotta love.
Portuguese peixinhos da horta. Tempura green beans. Whatever you call them, they're disturbingly easy to toss back one after the other while standing at the stove. And that's not a bad thing in our book.
A simple hot pepper sauce made from piri-piri peppers brings big flavor to shrimp in mere minutes. Those Portuguese know what they're doing.
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.
Not Portuguese? Not a problem. It won't lessen your appreciation for these little lovelies with the shatteringly crisp pastry cradling ridiculously creamy custard.
Say olá to these Portuguese-style doughnuts from the Azores Islands, essentially crispy, puffy fried dough goodness.
Few things are as Portuguese as fried salt cod served with a garlic and red pepper sauce. It's a specialty of the Azores. Tasting is believing.
Pork and clams, a classic Portuguese combination, are paired with tomatoes, garlic, herbs, and a pinch of crushed pepper. For a twist, bone-in pork loin is used.
Guess which recipe David begged to have for a late Sunday night supper after the Ed Sullivan show? (Hint: This one.)
With flavors like these, you have to wonder why the Portuguese ever left home during the Age of Discovery.
Our very own David Leite shares the recipes behind the drama-drenched Thanksgiving stuffings he grew up with at his family's Portuguese table.
We think these conversation-starting cookies defy the laws of physics. When you experience what big flavors they flaunt for something so thin, we think you, too, will be convinced.
Dense, rich, and flourless, this gluten-free cake is a fave among the Portuguese, as well as anyone who's ever tried it. It gets its unforgettable taste from a combination of almonds, lemon zest, cinnamon, and vanilla.
Portuguese Tea Flan25/26
Creamy custard is infused with tea for an unusual take on the classic Portuguese flan. The classic caramel topping gives the dessert its depth and sweetness.
Traditional Portuguese rice pudding is cooked risotto-style with a lilt of citrus and the warmness of cinnamon. Easy as can be. With all the creamy richness you've come to expect from rice pudding.