Main dishes

Feijoada transmontana is the feijoada of my family’s homeland — Trás-os-Montes, where winters are long, smokehouses are serious, and bean...

Feijoada is Iberian bean-and-pork wisdom perfected: white beans and a full cast of pork — shoulder, bacon, smoked sausage, maybe...

Arroz de tomate is the rice Portuguese children grow up on and Portuguese adults never outgrow: creamy, tangy tomato rice...

Cachupa pobre is the everyday soul of Cape Verde’s national dish: the same slow-simmered hominy corn and beans as its...

Cachupa is Cape Verde’s national dish, and cachupa rica is its Sunday best: hominy corn and beans slow-simmered with pork,...

Every food culture has its fried chicken, and Spain’s version deserves far more fame than it gets: chicken marinated in...

Every Portuguese family has a carne guisada — the everyday beef stew that solves Sunday lunch, feeds unexpected guests and...

This is the stew I crave on cold, rainy days: chunks of lamb marinated with garlic, bay and thyme, browned...

This is my weeknight-friendly roasted octopus — a paprika-and-garlic variation on the lagareiro theme (the purist polvo à lagareiro, all...

Arroz de polvo is what Portuguese coastal towns do with octopus when the grill is taken: simmer it tender, then...