Bolas de Berlim are Portugal’s answer to the doughnut and, in my entirely biased opinion, they win. Inspired by the German Berliner but bigger, lighter and more generously filled, you will find them in...

Rissóis de carne are the little half-moons that no Portuguese party table is allowed to be without: a soft cooked dough around a savory meat filling, breaded and fried to golden perfection. Every family...

Farófias taste like my grandmother’s kitchen. She made them every Christmas Eve: clouds of poached meringue floating on a silky egg custard, with cinnamon and lemon perfuming the whole house while we hovered impatiently...

Pataniscas de bacalhau are pastéis de bacalhau’s free-spirited Lisbon cousin: instead of a shaped potato-cod dough, these are loose, lacy fritters of shredded salt cod in a light batter, fried until the edges go...

Camarão à guilho is Portugal’s take on garlicky shrimp — cousin to the Spanish gambas al ajillo, but with our own accent: olive oil perfumed with sliced garlic and chili, a squeeze of lemon,...

If Porto had to choose one dish to represent it, the francesinha would win by a landslide. It was born in the 1950s at the restaurant A Regaleira, where Daniel David Silva set out...

Carne de porco à Alentejana brings together the best of land and sea in a single dish: cubes of marinated pork and briny clams, finished with fresh coriander. It sounds like an unlikely pairing,...

Bacalhau à lagareiro is what happens when salt cod meets garlic and a generous — really generous — pour of olive oil. It is one of the most beloved ways to cook cod in...

Every year in Chaves, mothers and grandmothers gather around the masseira — the great wooden kneading tray — to make bread and folares, passing the craft from one generation to the next beside wood-fired...

Cataplana de marisco is the Algarve’s signature dish and its most beautiful piece of cookware in one: clams, mussels, shrimp and squid steamed together in a clam-shaped copper pan whose sealed halves trap every...