Portuguese Food

Portuguese Food posts cover a national kitchen built on the Atlantic, the southern olive groves and the long colonial trade. Articles look at bacalhau (salt cod) and the saying that there are 365 ways to cook it, the seafood arroz de marisco, the green caldo verde soup, the sardine grilling tradition of Lisbon and Porto, the cured meats and cheeses of the Alentejo, the famous Pasteis de Nata custard tarts and the petiscos that work as Portuguese tapas. There are also notes on Madeira and Port wines and on the difference between a typical lunch and the very late dinner.