Sopa de tomate alentejana is summer in the Alentejo made edible: ripe tomatoes melted down with onion, garlic and bay into a sweet, rustic soup, finished with eggs poached directly in the broth and...
Frango assado com piri-piri — Portuguese grilled chicken with bird’s-eye chili — is the dish that built a thousand churrasqueiras, launched an international restaurant empire, and perfumes every Portuguese beach town at lunchtime. The...
We had bolo do caco wrapped in a paper napkin from a street stall in Funchal, still hot enough that we had to pass it back and forth between our hands, and my husband...
I was tired of putting out the same bowl of hummus every time we had people over, and a neighbor who grew up in Aleppo brought muhammara to one of our dinners and quietly...
I made this for the first time when I decided our dinner party rotation needed something that would actually make people stop talking mid-sentence, and it worked exactly as well as I hoped. It...
My husband still brings up a slice of this cake we had on a trip along the French Riviera years ago, describing it in more loving detail than he uses for most of our...
Salame de chocolate is the dessert every Portuguese child learns first: crushed Maria biscuits folded into rich chocolate, rolled into a log, chilled, and sliced into rounds that look uncannily like salami — down...
If Portugal had to choose one soup to represent it before the world, caldo verde would win unopposed: silky potato broth, ribbons of greens sliced almost hair-thin, a few slices of chouriço, and a...
Bacalhau à Gomes de Sá is the aristocrat of the thousand cod recipes — and one of the few with a birth certificate: created by José Luís Gomes de Sá, a cod merchant’s son,...
Migas alentejanas are the Alentejo’s answer to stuffing, polenta and Yorkshire pudding all at once: day-old bread soaked and slowly rolled in a pan with garlic and paprika-rich pork fat until it forms a...
