My mother only brought out her clay púcara for two kinds of days: baptisms, and the Sunday my father's family made the trip down from Trás-os-Montes. You could smell it from the front gate,...
My father used to come home from the market in Braganca with a paper sack of small fish, carapau usually, fry them hard and fast in a battered pan, and then drown the whole...
If you have only ever had port wine in a small glass after Thanksgiving dinner, next to the pumpkin pie, I need you to picture something completely different: a tall glass, lots of ice,...
This is less a recipe than a reminder, but it is the reminder I need every July when it is too hot to think about turning on the stove and someone is still coming...
I already have the bolo do caco recipe on the site, the soft griddle-baked garlic butter bread that Madeira is famous for, but the island has an entirely different bolo worth knowing about: a...
I already have my gazpacho alentejano on the site, the tomato and bread version my father's side would recognize immediately, but the first time a friend from Malaga made me its pale cousin, ajo...
If the only anchovies you have ever met are the dark, salty, tinned kind melting into a Caesar dressing, boquerones are going to surprise you. These are fresh anchovies, butterflied and cured briefly in...
The name means the imam fainted, and depending on who is telling the story, he either passed out from the sheer deliciousness of the dish or from shock at how much good olive oil...
Labneh is what happens when you strain plain yogurt until nearly all the liquid is gone and what is left behind is something between yogurt and soft cheese, tangy, thick enough to hold a...
Aveiro is the lagoon town up north with the striped moliceiro boats and the candy-colored houses, and its claim to sweet fame is a little dish called ovos moles, which translates, unglamorously, to soft...
