Fresh cured anchovies sounds like an oxymoron, but it isn’t. This is more like a ceviche than the red, salty anchovies you get in a can. Called boquerones in Spain and gavros in Greece, these are fantastic on crackers or by themselves.
If Porcini are the kings of the mushroom world, chanterelles are its queen. There are several varieties of chanterelle, ranging from the white to the cinnabar to the various yellow ones. Golden chanterelles are the most common variety of chanterelle here in the West, and those in the Pacific Northwest can start getting them in July. Here
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.
If you search this site, you will find several recipes for various versions of pork and beans, largely because I feel the combination is divinely inspired. Most people are more familiar with the Brazilian version of this dish, but its origins are in Portugal, which ruled over Brazil for quite some time. Either way, the stew
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.
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…
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.
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.