Eggplant barely shows up in traditional Portuguese cooking, which always struck me as a shame given how much I love the way it turns up in zaalouk (recipe on the site), the Moroccan cousin...

I will admit upfront that this one is not Portuguese, it is French, from a summer I spent with a friend outside Nice who cooked lunch every single day out of whatever the market...

French salads do not come up much on a Portuguese food blog, but after the ratatouille (recipe on the site) I posted from that same trip to the Riviera, it felt wrong not to...

By the time August rolls around, I am fully done turning on the stove for anything that takes longer than 10 minutes, which is exactly when vichyssoise earns its keep. I already have a...

I started building out a little Moroccan corner of this blog almost by accident, first chicken bastilla (recipe on the site), then harira (recipe on the site), then zaalouk (recipe on the site), and...

The walled town of Obidos, north of Lisbon, has turned a simple cherry liqueur into a full civic identity. You cannot walk its cobblestone streets without being handed a tiny chocolate cup of ginjinha,...

When I posted my recipe for Portuguese Piri-Piri Chicken (recipe on the site), half the comments were people asking where to buy the sauce, and the honest answer is: don't buy it, make it,...

Harira is the soup that breaks the fast every night during Ramadan across Morocco, and once you make it at home you'll understand why it earned that role: it's substantial enough to be a...

Ayran is one of those drinks that sounds strange on paper (salted, whisked yogurt and water) and then completely rearranges your understanding of what a hot-weather drink should be the first time you try...

There's a specific kind of theater to chouriço assado that I never get tired of: the little clay dish shaped like a pig, the chouriço nestled in its trough, and then someone striking a...