Mushrooms

Chanterelle Soup

If Porcini are the kings of the mushroom world, chanterelles are its queen. There are several varieties of chanterelle, ranging…

Wild Game

Squirrel Stew with Paprika and Greens

I first made this stew for my friends Joe and Dorrie in Ohio, last season. I called it Portuguese squirrel stew at the time, but I really have no idea whether this qualifies as Portuguese. All I know is that it's damn good.

Spanish

Portuguese Feijoada

If you search this site, you will find several recipes for various versions of pork and beans, largely because I…

Spanish

Pulpo a la Gallega

I have a thing for octopus. In the past nine years, I've only bought meat or fish for the home a handful of times -- and it's almost always been octopus. This is one of my favorite ways to eat it, a Spanish classic with lots of garlic and paprika.

Spanish

Spanish Partridge, Pheasant or Quail Escabeche

An old Spanish recipe for partridges, you sear the birds then simmer them in a vinegary sauce and store in jars in a cool place, like a fridge. I like to take a couple partridges out and eat them at room temperature, while watching football...

Wild Game

Braised Squirrel Aurora

This is one of my favorite dishes on the site: A classy, Spanish-inspired slow braised squirrel recipe. The dish is based on a Catalan rabbit dish, but I like it with squirrel better.

Fish

Tuna with Red Pepper Sauce

This is a classic recipe from Spain's Canary Islands: Tuna, seared and then simmered gently in a rich - and slightly spicy - red pepper sauce traditionally served with little potatoes. It's a great weeknight dinner or party appetizer.

Spanish

Chilindron, Spanish Stew

Chilindron, a Spanish stew dominated by roasted red peppers, paprika and onions, is one of my favorite dishes. It's so versatile it works with almost any meat.

Spanish

Kale Soup with Linguica

A hearty stew with homemade linguica, white beans and real Portuguese cabbage inspired by the caldo verde eaten in the Azores.

Venison

Portuguese Braised Deer Shank

Nothing like a nasty winter rainstorm to get me braising meats -- in this case a Portuguese style braised venison shank, with fresh nettles and celery root puree mixed with mascarpone cheese.

Recipe

Pheasant Escabeche

I’ve made a lot of escabeche in my time, and read scores of recipes from all over the world. This…