Maria's Cookbook

Chechebsa is the Ethiopian breakfast I wish more people knew about: a quick flatbread called kita, torn into pieces while...

Açorda de camarão was my grandmother’s dish. She lived in the Alentejo, the homeland of all açordas, and when garlic...

My mother-in-law is from a village not far from Coimbra, and the first time I sat at her table for...

Every Portuguese grandmother has an opinion about pao de lo, and every region thinks its version is the only correct...

Almejas a la marinera are Galicia’s clams “sailor style”: opened in a sauce of onion, garlic, paprika, wine and tomato,...