Canjica is Brazil’s answer to rice pudding, made with white corn instead: dried kernels simmered in milk, coconut milk and condensed milk with cinnamon and cloves until sweet, creamy and impossibly comforting. It is...

Pudim de pão is Portuguese thrift at its most delicious: yesterday’s bread reborn as a silky baked custard pudding, scented with lemon zest and cinnamon and — in the best versions — studded with...

Açorda de camarão was my grandmother’s dish. She lived in the Alentejo, the homeland of all açordas, and when garlic and cilantro started simmering on her stove, the whole house knew what was coming:...

Papas de sarrabulho is not a dish you ease into — it is Minho’s boldest comfort food, a savory porridge of several meats thickened with cornmeal and enriched with cooked pork blood, warmed with...

Açorda de marisco is one of those dishes that instantly takes me back to my grandmother’s table in Portugal: a rustic bread stew loaded with shrimp, cockles and clams, rich with garlic, olive oil...

Arroz de pato is one of the crown jewels of Portuguese comfort food: duck simmered until tender, its broth used to cook the rice, everything layered with chorizo and smoky bacon and baked until...

Pão com chouriço answers a question Portugal solved long ago: what if bread and smoked sausage were never apart to begin with? Soft, chewy rolls baked around slices of chouriço, whose paprika-rich fat seeps...

If you have ever been to a Portuguese festa, you know farturas by smell before sight: long ribbons of choux-style dough piped in spirals into hot oil, fried golden, cut into lengths and rolled...

Malassadas are the Azores’ gift to the fried-dough hall of fame: pillowy rounds of rich egg dough, fried golden and rolled in sugar while still hot. My grandmother, born and raised in São Miguel,...

Broa de milho is the bread of rural Portugal: a dense, crusty corn loaf with a slightly sweet, nutty crumb, born in the northern villages where corn and rye grew better than wheat. If...