With the plentiful information we’ve provided about Port and Douro wines, and the beautiful area they originate from this November, hopefully, you’re itching to put together the perfect wine trip to the Douro Valley. Lists of the wineries you’re dying to visit are being rapidly typed up. Maps are strewed across your kitchen table. And […]
Douro Wines and Portuguese Food: The Perfect Pairings Read More »
Approaching the traditional Spanish culinary table conjures images of manchego cheese, gazpacho, calamares fritos (fried calamari), jamón iberico, gambas ajillo (shrimp with garlic), and tortilla española. Taking a seat at the traditional Mallorcan table, rarely does one find any of these. The sordid and universal history of Mallorca has served to provide the island with
Part II: Mallorca – Diversity at the Table Read More »
In the summer, Lisbon – and Portugal in general – has always been a huge draw for visitors, and this trend doesn’t look to be subsiding. What’s interesting is the considerable rise in independent and extended-stay vacationing, pushing an equal rise in food shopping – after all, there’s no hotel room service is a hostel/flat, no matter how
How to Shop For Food In Portugal: What and Where to Find the Best Produce in Season Read More »
If someone asked you: “do you want ginjinha with or without ‘them’,” what would be your first thought? Mind you, this question would seem less odd if you dived into the world of ginja, where one can savor this bright red viscous liquid “with” the two cherries it’s made, as dictates the Portuguese tradition, or
Think Ginja Only Pairs with Chocolate? How about Sardines? Read More »
Editor’s note: In Part I, we quelled our ‘saudade’ with a trip to the seaside town of Setubal for its piscatorial delights, then journeyed to the countryside village of Monsanto for carnivorous temptations. In Part II, we go to the root of it, Lisbon, the capital of ‘saudade.’ In the Fado classic, “Cheira Bem Cheira
Part 2: Summer Recipes to Quell Portuguese ‘Saudade’ Read More »
Editor’s Note: In our two-part series, Sonia travels through the seaside town of Setubal for sumptuous red snapper and then head to the historic hilltop village of Monsanto to chomp on succulent veal. In Part II, we take it to the capital of “saudade,” Lisbon. In late May, I left for Portugal on vacation. I hadn’t been
Part 1: Soulful Summer Recipes to Quell Portuguese ‘Saudade’ Read More »
There is a quiet revolution happening in Spain. Everywhere, youth, elderly and everyone in between are waking up to flavor. They are starting to demand quality, while seeking variety. This quiet revolution saw it’s first rumblings in 2005, and within a few years, has experienced rapidly building excitement throughout the Spanish countryside. Last March, a
The Flavor Revolution Read More »
Frango is Portuguese for chicken, it’s far from KFC or Popeyes’, rather it’s a specific type of chicken that is best roasted or grilled over hot coals – normally called Frango no Churrasco (chicken on the grill) or Frango na Brasa (chicken on the hot coals) *Note: The term galinha normally refers to a larger, fattier chicken that’s stewed or used for soup*.
Over the years that I’ve lived in Portugal, I have developed an appreciation for some relatively off-the-wall flavors; dishes that I would’ve stayed clear of if they weren’t ordered by a fellow diner. What a shame it would have been to miss out on so many extraordinary flavors. Portugal has brought out the proud “foodie”
10 Delicious Reasons Why You Should Visit Portugal! Read More »
Parting is such sweet sorrow. That Bard really knew what he was talking about, didn’t he? It’s this way with Gabriella and Ryan’s announcement that Catavino is saying goodbye. My emotions were mixed at hearing the news. Initially, I was disappointed that I wouldn’t have my monthly outpouring of a favorite Portuguese dish, wine or
Cooking up a Farewell Feast with Moscatel Read More »
Editor’s Note: In Part II, we continue our travels through the Beira Baixa, pairing two area reds with a regional duck dish. I enjoy reading wine labels, but I can’t ever recall a time when one jerked a tear out of me. But two bottles of red from Quinta dos Termos in the Beira Baixa
Beira Baixa: Roads Less Traveled Part II Read More »
WARNING: This post is extremely graphic; however, it does depict the very real act of processing an Iberian pig after the Matanza(Killing). If you are someone who is an animal lover, or gets squeemish at the site of bodily fluids, we might suggest you skip this article and await happier articles of drinking wine by the sea.
Part 2: Cutting up the Iberian Pig Read More »
WARNING: This post is extremely graphic; however, it does depict the very real act of killing an Iberian pig. If you are someone who is an animal lover, or gets squeemish at the site of bodily fluids, we might suggest you skip this article and await happier articles of drinking wine by the sea. Preface:
La Matanza: The Very Real Story Behind Jamon Iberico Read More »
Spanish lore is replete with anecdotes of the origin of horchata. Probably the most popular describes a young woman from L’Horta in Valencia who offered King Jaume I a white, sweet drink. The King was very pleased and asked the young woman, “¿Qué es això?” (“What is this?”) She answered, “Es llet de xufa” (“It
Horchata: Spain’s Non-Alcoholic Answer to Summer Read More »
Though New York City is indeed a melting pot with a hodgepodge of restaurants featuring cuisines from all over the world, Portuguese restaurants do not abound, unfortunately. New spots have propped up breathing new life into Portuguese options in the Big Apple, like George Mendes’s Aldea and Chinese/Portuguese fusion Macao Trading Co. Others like Pico came
Alfama: Fantastic Portuguese Restaurant in NYC Read More »
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