Torresmos are Portugal’s answer to the universal truth that fried pork belly makes people happy: marinated chunks — garlic, paprika, vinegar — rendered and fried until the outside crackles and the inside stays succulent....

Guava cheesecake is what happens when the tropical pantry meets the classic New York formula: creamy vanilla cheesecake swirled through with guava, crowned with a glossy pink guava glaze. In Brazil, where goiabada (guava...

Caçoila (say it “kah-SOY-lah”) is the Azores’ great slow-cooked pork — and thanks to Azorean emigration, it is as famous in Fall River and New Bedford as in the islands themselves, where caçoila sandwiches...

Pork picadinho is the beef version’s equally beloved sibling (that recipe is also on the site): cubes of pork shoulder simmered with wine, smoked paprika, cumin and vegetables until the pot smells like a...

Picadinho — “little chopped pieces” — is tavern food from the old school: small cubes of beef simmered with wine, double paprika, bay and vegetables until the sauce thickens into something that demands rice...

White sangria is what we make in Portugal when the red version feels too heavy for the heat: crisper, lighter and dangerously refreshing, with melon and grapes instead of the usual orchard fruit. My...

In my family, sangria means summer: the big glass pitcher coming out for barbecues, the fruit macerating in brandy and Port while the grill heats up, and everyone hovering to steal a wine-soaked strawberry...

Feijoada transmontana is the feijoada of my family’s homeland — Trás-os-Montes, where winters are long, smokehouses are serious, and bean stews carry morcela, chouriço, pork belly and ribs without apology. This is the mountain...

Feijoada is Iberian bean-and-pork wisdom perfected: white beans and a full cast of pork — shoulder, bacon, smoked sausage, maybe a trotter for body — simmered with paprika and bay until the pot becomes...

Tarte aux myrtilles — French blueberry pie — comes from the mountain regions of France, where wild bilberries stain fingers purple every summer and every village bakery has its own version of this buttery,...