82 portuguese recipes

Portuguese coffee buttercake stacked from 12 thin butter wafers and filled with silky coffee French buttercream. Elegant sliceable dessert that rewards patient assembly.

Portuguese kale soup (caldo verde-style) with linguica or chourico, kidney beans, cabbage, and potatoes. A hearty New England-Portuguese immigrant classic.

Portuguese fisherman's stew with white beans, whitefish, stewed tomatoes, and thyme. The fish poaches separately in lemon water to stay tender, then joins the hearty bean broth.

Portuguese biscotti, lemon-scented ring-shaped butter cookies with a crisp, slightly crumbly texture. A Portuguese-American tradition that differs from Italian biscotti with lemon and a single bake.

Hearty Portuguese soup with smoked chorizo, potatoes, kidney beans, cabbage, and tomatoes simmered in chicken broth. One-pot peasant cooking, big-flavor weekend stew.

Traditional Portuguese sweetbread with a buttery, cinnamon-scented crumb and golden egg-washed crust. This soft yeast bread needs two rises for the lightest, most tender loaf.

Portuguese sweet bread with a soft, egg-rich crumb and golden egg-washed crust. This classic massa sovada recipe makes two round loaves with a pillowy texture.

Lean ground turkey simmered in a bold tomato sauce with hot pepper and oregano, stirred into nutty brown rice. A Portuguese-inspired one-pot meal that feeds a crowd.

Portuguese-style poached chicken breasts in a saffron-tomato sauce with garlic, hot sauce, and ground clove. A bright, low-fat one-pan dinner in 45 minutes.

For a cold night, serve with a warm crusty bread and good beer or red wine for a complete meal.

Hearty Portuguese soup with smoked ham shanks, linguica sausage, kidney beans, cabbage, and potatoes in a tomato broth. A loaded one-pot meal built on smoky ham stock.

Portuguese-style rice cooked in sausage drippings with white rice, water, and fresh cilantro. Five-ingredient one-pot side dish that draws all its flavor from the sausage fond.

Mussels a la Portuguese steamed in white wine, shallots, garlic, thyme, and cream. Briny, aromatic, ready in 4 minutes of steaming. Serve with crusty bread to soak the broth.

Portuguese-American turkey stuffing with chorizo sausage, turkey giblets, and soaked bread. A bold, meaty stuffing with garlic, paprika, and parsley for a 12-pound holiday bird.

Portuguese-style spicy shrimp marinated overnight in garlic, chilies, and olive oil, then grilled and served with a fiery red hot pepper dipping sauce. A bold piri-piri inspired starter.

Portuguese-style fresh tuna marinated in vinegar and garlic, pan-fried with a whisper-thin flour crust. Served the Azorean way with stale sourdough dipped in warm pan marinade.