Caldo Verde (Portuguese Kale and Potato Soup)
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...
Hi, I’m Maria — born in a small village in northern Portugal and now cooking from my kitchen in the USA, where I live with my husband, our two kids and Max the dog. On Maria’s Cookbook I share the recipes I grew up with — from my Trás-os-Montes family table to my grandmother’s Azorean kitchen — along with Mediterranean favorites and dishes I’ve fallen in love with along the way.
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...
Rizogalo is Greece’s entry in the great Mediterranean rice-pudding family — and readers of my Portuguese arroz doce will recognize a beloved cousin: creamy short-grain rice in sweet milk, perfumed here with vanilla and...
Paella needs no introduction, but it deserves an honest one: the Valencian rice masterpiece is less about a rigid ingredient list and more about technique — the sofrito base, the unstirred rice, and the...
Pan con tomate — Spanish tomato toast — is Catalonia’s masterclass in doing almost nothing, perfectly: good bread toasted, rubbed with garlic, painted with ripe grated tomato, and finished with olive oil and salt....
Toucinho do Céu — “bacon from heaven” — wins the prize for most alarming name in the Portuguese dessert canon, and delivers one of its most luxurious cakes: dense, moist almond and egg-yolk richness...
Tuna and spinach quiche is the sturdier, greener sibling of my plain tuna quiche (also on the site): the same silky custard logic, now layered with wilted spinach and a two-cheese blend of Gruyère...
These are pork chops done the bifana way: marinated in white wine, garlic, paprika and lemon — the same soulful marinade behind Lisbon’s famous bifana sandwich — then pan-fried hot and fast until golden...
Pão doce — Portuguese sweet bread — is the golden, pillowy loaf that means holidays in the Azores and, through Azorean emigration, in half the bakeries of New England (where “Portuguese sweet bread” needs...
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