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RecipeGrilled Peri-Peri Chicken
Peri-peri sauce is a hot, spicy chile–pepper–based condiment that originated in the Portuguese colonies of Africa. Available at most supermarkets, it gives the chicken a tangy not-too-hot flavor. Look for…
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RecipeSalt Cod and Corn Chowder
Salt-drying improves the flavor and texture of otherwise bland codfish, making it flaky and toothsome, and salt cod (aka bacalhau in Portuguese, or bacalao in Spanish) is a staple ingredient…
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RecipeKale-Chorizo Frittata
Chorizo sausage, smoked paprika and chopped kale give this frittata a Portuguese spin. Pair it with a fresh green salad for an easy but unusual dinner. Want to mix things up?…
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RecipeRoast Pork with Sweet Red Pepper Paste & Roasted Potatoes
In this easy-to-make dish (called lombo de porco assada com massa de pimentão e batatas assadas in Portuguese), garlic, bay, paprika, and red pepper paste suffuse a pork loin and…
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RecipeSweet Red Pepper Paste
This paste of salt-cured peppers is a classic Portuguese seasoning for poultry, sausages, and meats, such as Roast Pork with Red Pepper Paste. It’s traditional to use a meat grinder…
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RecipeChicken Soup with Rice, Lemon & Mint (Portuguese Canja)
For a variation on this brightly flavored soup, you can add cooked linguiça sausage instead of the chicken, or tiny rice-shaped pasta (orzo) instead of rice.
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RecipeWarm Marinated Olives
Turkish bay leaves have a more complex, well-rounded flavor than the domestic variety. Here, they add a subtle, sweet astringency to a combination of green and black olives.
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RecipeGreen Olive Spread
What makes this spread such a marvel is its “milk mayonnaise” base, an eggless emulsion of milk and vegetable oil. It creates a luscious, neutral canvas, allowing the flavor of…
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RecipeGazpacho Shots
On a particularly hot day in Portugal, a single ice cube is often added to a bowl of gazpacho for cool relief. Here, a tomato juice ice cube and a…
