Pica-pau means woodpecker, which makes perfect sense the first time you watch a table full of people peck at these little beef cubes with toothpicks. It's a fixture of Portuguese tascas, the small neighborhood...
My husband spent a summer working in Nice long before I met him, and he still brings up pissaladière the way some people bring up an old girlfriend, unprompted and a little wistfully. I...
Somewhere around the third heat wave of every summer, I stop making our usual pot of coffee and switch us all over to frappé instead, mostly to stop myself from complaining about the weather...
If you've made my Febras Grelhadas (recipe on the site) or the Rojoes a Moda do Minho (recipe on the site) from this site, you've already met massa de pimentao without knowing its name....
Lisbon in August is not a gentle place to be outdoors, and mazagran is the local answer to that problem: strong coffee, lemon, sugar, and ice, served in a tall glass at a cafe...
The Alentejo is sheep country, rolling and golden and about as far from the green mountains of Tras-os-Montes as you can get and still be in the same small country. My husband's family has...
Every Portuguese seaside town has some version of a grill going within sight of the water, and squid is one of the things that hits it most often, whole, scored, marinated in nothing more...
Every Portuguese festa I remember from childhood in Tras-os-Montes had a folding table somewhere in the shade, and on that table, without fail, sat a plate of ovos verdes. Not the raw deviled eggs...
Portugal has a genuinely absurd number of regional egg-and-almond pastries, and I say that with love, having made a good number of them for this site already. Pasteis de feijao come from Torres Vedras,...
Thessaloniki does breakfast pastry better than almost anywhere I've been, and bougatsa is the reason. It's a tray of semolina custard baked between layers of butter-brushed phyllo, cut into squares, and dusted with powdered...
