Bitoque com Molho - It's All About The Sauce! — by Unknown on

1 comment

Steak and eggs, French fries and creamy zingy mustard sauce. It all comes together to make the Portuguese version of my favorite ...

Carne de Porco à Alentejana - Alentejo Style Pork and Clams — by Unknown on

8 comments

Autumn keeps trying its best to take charge of the season. Each evening as the sun starts to set there is a chill in the breeze, but su...

Baked Figs and Brie — by Unknown on

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I recently read that someone thought that fig photos were over rated. All I could think was,"Really? Overrated? Are you su...

Tempura Zucchini Blossoms Filled with Radish and Herb Cream Cheese — by Unknown on

15 comments

Morning walks through the garden reveal the delicate yellow-orange flowers of the zucchini plant, open to the dew and coo...

Sapateira Recheada - Portuguese Stuffed Crab — by Unknown on

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Summer is right around the corner. It's that time of year when the last thing most of us want to do is cook inside. I know I don...

Fools Rain and Arroz de Grelos — by Unknown on

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Outside, the earth is wet from a misty rain that the Portuguese like to call chuva molha parvos , or fools rain, because you think it...

Eggs Royale — by Unknown on

11 comments

I don't know about you, but I talk to myself. Usually it's in my head in the form of an inner dialog where no one can judge me...

Carapau, or Mackerel if you prefer... — by Unknown on

12 comments

During a Portuguese Summer there is only one way to cook: grilling.

Perfect Hard Boiled & Deviled Eggs - Redo Acquired — by Unknown on

4 comments

Easter, or Páscoa as the Portuguese call it, has come and gone. The holiday always makes me think of spring, fuzzy bunnies, radioacti...

Ervilhas com Ovos Escalfados - Portuguese Comfort Food — by Unknown on

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Peas and eggs. Apart they remind me of spring, soft breezes after rain that turn the world green and awaken the hibernating flora and...

The Homemade Ranch Dressing Lesson — by Unknown on

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I've learned a couple of things already this first year with the attempt of teaching my kiddo to cook.

T'was the Day Before Natal — by Unknown on

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... and all through the house...

Top of the Crostini — by Unknown on

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I think I first fell in love with making  aperitivos when I was about 10 years old and I helped cater a wedding. Most of what we made w...

Presunto and Fig Stuffed Mushrooms — by Unknown on

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Thanksgiving has come and gone. The turkey was smokey, juicy, and tender. In a word, fantastic. The pomegranate chutney didn't make i...

Chilli Stuffed Bell Peppers with Melted Cheese — by Unknown on

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Drops of rain on window glass and gray skies as far as the eye can see. Chilled air, long sleeved shirts and colorful umbrellas dot the ...

Mushroom and Vegetable Potstickers - A Daring Cook's Challenge — by Unknown on

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Steph from Stephfood was our Daring Cooks' July hostess.  Steph challenged us to make homemade noodles without the help of a motoriz...

Grilled Cuttlefish — by Unknown on

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A show of hands. Who out there has had or even heard of cuttlefish ? I'm pretty sure the list of people who come here that raised thei...

Teriyaki Sauce - A Lure for The Japan Relief Effort — by Unknown on

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On March 11th Japan was hit by a devastating 9.0 magnitude earthquake. It is said to be the most powerful known earthquake to hit Japa...

Arroz de Galinha — by Unknown on

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Renata of Testado, Provado & Aprovado! was our Daring Cooks’ April 2011 hostess. Renata challenged us to think “outside the plate” an...

Basil, Olive and Feta Foccacia — by Unknown on

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I have an addiction. I go to the store and I flip through magazines filled with *gasp* food! I also get them if they have a lot of food ...