Gambas al ajillo con chorizo is what happens when Spain’s two best tapas collide: the garlicky sizzling prawns of the classic gambas al ajillo, plus chorizo rendering its smoky, paprika-stained fat into the same...
This is my weeknight-friendly roasted octopus — a paprika-and-garlic variation on the lagareiro theme (the purist polvo à lagareiro, all olive oil and restraint, is also on the site). Here, a smoked paprika dressing...
Arroz de polvo is what Portuguese coastal towns do with octopus when the grill is taken: simmer it tender, then cook the rice in its deeply flavored broth with tomato, pepper and paprika until...
Arroz de cabidela is Portugal at its most fearless: chicken braised in wine and garlic, rice cooked in the resulting broth, and — the defining gesture — the bird’s blood whisked with vinegar and...
This is the soup-style açorda alentejana — the brothier, lighter cousin of the thick bread stew (my skillet version is also on the site). Here, a fragrant broth of garlic, cilantro and olive oil...
This is the garlic bread of my childhood — not slices under broiled butter, but a whole rustic loaf hollowed out and filled with a molten mix of cheese, garlic, mayonnaise and cream, with...
If you grew up near New Bedford, Fall River or anywhere the Azorean diaspora settled, you know these as “Portuguese muffins” — the griddled rounds sold in every New England market. In São Miguel,...
Papos secos are the bread of Portuguese daily life: the crusty, cloud-crumbed rolls that carry breakfast butter, lunchtime bifanas and every prego no pão ever served. Ask for “um pão” anywhere in Portugal and...
Poland takes mushrooms seriously — foraging is practically a national sport — and zupa grzybowa, the traditional mushroom soup, is where that devotion shows. Earthy, creamy and finished with dill, it is one of...
Mushroom and leek soup is the earthy member of my leek-soup rotation: mixed mushrooms browned properly with thyme, sweet leeks underneath, an optional splash of wine, and a finish of cream if the evening...
