Appetizers

Eliopitakia are Cyprus’ charming olive hand pies: crumbly olive-oil pastry folded around a filling of chopped olives, onion and fresh...

Tuna quiche is what happens when French technique meets pantry pragmatism: a buttery blind-baked crust, a silky cream custard, and...

Almejas a la marinera are Galicia’s clams “sailor style”: opened in a sauce of onion, garlic, paprika, wine and tomato,...

Peixinhos da horta — “little fish from the garden” — are Portugal’s great culinary joke and one of its proudest...

If rissóis de carne are the workhorses of the Portuguese party table, rissóis de camarão are the aristocrats: the same...

Amêijoas à Bulhão Pato carry the name of a 19th-century poet who was, by all accounts, a better gourmet than...

This is my weeknight version of camarão à guilho — the wine-and-paprika take on Portugal’s garlicky shrimp. Where the classic...

Mejillones al ajillo are Spain’s garlic mussels, and they follow tapas logic at its best: a few excellent ingredients, high...

Rissóis de carne are the little half-moons that no Portuguese party table is allowed to be without: a soft cooked...

Pataniscas de bacalhau are pastéis de bacalhau’s free-spirited Lisbon cousin: instead of a shaped potato-cod dough, these are loose, lacy...