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Baked Beans with Black Duck Breasts and Linguiça Sau...

If the salt pork is very salty, boil it first. Otherwise it will burn and brown before the fat is rendered.

by Christopher Idone


Portuguese Apple Fritters

These light, batter-coated rings enclose tender apple, with the aromatic flavors of anise and cinnamon. Good with vanilla ice cream, or p...

by Victoria Blashford-Snell and Brigitte Hafner


Chocolate Rice Pudding

Based on the Portuguese rice pudding known as arroz doce, this version gets extra flair from chocolate.

by Victoria Blashford-Snell and Brigitte Hafner


Chicken Piri-Piri

Portugal's favorite chicken is really hot and spicy.

by Victoria Blashford-Snell and Brigitte Hafner


Garlicky Kale

Traditionally used in eastern Mediterranean, Northern Italian, and Portuguese cuisine, kale is available in many varieties. Deep blue-gre...

by Alice Waters

Comments (3)

Swordfish Portugaise

Swordfish aficionados who swear to the pure tastes of grilling this meaty fish, might wince at the thought of baking it indoors smothere...

by Sarah Leah Chase


Corn Bread Stuffing with Linguica and Kale

One of my great culinary thrills is in inventing new stuffing combinations. The inspiration for this recipe comes from the reading of re...

by Sarah Leah Chase


Pork Vindaloo

Vindaloo, a fiery Portuguese-influenced pork dish from Goa, has become synonymous with incendiary heat. Though Goan food tends to be fier...

by Suneeta Vaswani


Teresa’s Coconut Custard Tarts

I first saw these delicate-looking tartlets in Soajo, Portugal, in Teresa’s shop. The shells were made of puff pastry and, on top of the ...

by Naomi Duguid and Jeffrey Alford


Pork and Clams Portugese Style

Such an esoteric combination as pork and clams would probably not have occurred to me out of the clear blue sky. But when my friend and s...

by Victoria Wise


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