Food World Cuisines European Cuisines 11 Portuguese Recipes to Add to Your Repertoire By Maria Yagoda Maria Yagoda Maria Yagoda is a senior editor at Food & Wine, where she has worked for five years, specializing in restaurant and travel coverage. Food & Wine's Editorial Guidelines Published on December 5, 2022 Photo: Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Audrey Davis Portuguese food is some of our favorite to cook at home. Whether we're craving a show-stopping braised pork and clams or comforting bacalhau à brás (salt cod, eggs, and potatoes), Portuguese cooking is filled with hit after hit. Prepare these delicious classic Portuguese recipes at home and transport yourself to Portugal. And whatever you do, don't forget the wine. 01 of 11 Bacalhau à Brás (Salt Cod, Eggs and Potatoes) Photo © Russ Crandall Bacalhau à Brás is one of the most famous Portuguese dishes and is considered the ultimate comfort meal in Portugal. The dish uses many of the quintessential ingredients found in Portuguese cooking: bacalhau (salt cod), eggs, potatoes, and black olives. Get the Recipe 02 of 11 Porco à Alentejana (Portuguese Braised Pork and Clams) Greg DuPree This simple braise is a mainstay along the coast of Portugal. With clams from the sea and pork from the nearby mountains, it speaks to the landscape, and diet, of Portugal itself. Its garlicky broth pairs well with crusty bread and dry Portuguese wine. Get the Recipe 03 of 11 Cataplana (Portuguese Fish Stew) Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Audrey Davis This Cataplana from F&W's culinary director at large Justin Chapple is his version of a savory feast of shellfish and smoky linguiça hailing from the Algarve in Portugal. Named for the vessel it is traditionally cooked and served in, the stew gets lots of flavor from the Portuguese linguiça included, but you can substitute Spanish-style chorizo or even kielbasa in a pinch. Get the Recipe 04 of 11 Portuguese Beef Stew with Ruby Port © Tara Fisher Dirk Niepoort is a terrific cook in addition to being a groundbreaking winemaker. With his substantial Douro Valley reds, he likes to serve this hearty beef stew. At his home in Oporto, he intensifies the flavor by using old vintage port in the sauce (along with the sediment in the bottle). A simple nonvintage ruby port is an excellent substitute. Get the Recipe 05 of 11 Arroz de Galinha Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell As the child of Portuguese immigrants, 2011 F&W Best New Chef George Mendes grew up eating all sorts of rice dishes at home. "There was simple tomato rice served with fried fish and then rabbit rice on special occasions and holidays," he says. This cozy chicken and rice recipe draws on those memories. Get the Recipe 06 of 11 Cataplana Stew with Sausage and Clams © Gareth Morgans Portuguese cataplana is a long-simmered pork stew to which clams are added. For our quick take on the dish, we've replaced the usual pork shoulder with sausage Get the Recipe 07 of 11 Portuguese Clam and Chorizo Stew © Tina Rupp Piquillo peppers add a spicy, bittersweet edge to this classic seafood stew. Roasted red bell peppers and a pinch of cayenne pepper may be substituted. Get the Recipe 08 of 11 10-Minute Salt Cod with Corn and Littleneck Clams © Anna Williams Instead of using salt cod, a classic Portuguese ingredient that takes days to soak, chef George Mendes of New York City's Aldea quick-cures fresh cod by standing it in kosher salt for only 10 minutes. He says cod is naturally soft and flaky ("as well as bland," he adds), so salting gives it a firmer texture and a more pronounced flavor. Get the Recipe 09 of 11 Linguiça Breakfast Sandwich with Avocado and Salsa Verde Winnie Au George Mendes serves this Portuguese take on the classic egg and cheese sandwich. In place of breakfast sausage, he uses a smoky pork variety called linguiça. If you can't find it, look for a smoky sausage like fresh chorizo. Get the Recipe 10 of 11 Rice Pudding © Quentin Bacon This classic dessert is served at almost every Portuguese celebration, but it originated in the Minho province, where Emeril Lagasse's mother's family is from. The pudding is very sweet — as are most desserts in Portugal — but this recipe has been modified to American tastes. Get the Recipe 11 of 11 Heirloom Tomato Salad with Tuna Confit © Christina Holmes This is chef George Mendes’s version of the simple tomato salads common in the Algarve region of southern Portugal. For a shortcut, use best-quality, olive oil–packed canned tuna. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit