Dona Amelias are one of my favorite things to bring home from Terceira. Every time I visit the island, I make sure to stop and pick up a box — they never last long! These little corn cakes are deeply tied to Azorean history, and making them in my own kitchen always takes me back […]
Alcatra da Terra Chá is one of the dishes that makes me most proud of where I come from. This is Terceira’s gift to the world — a slow-cooked beef stew layered with smoky pork belly, allspice, bay leaves, and white wine, all cooked low and slow in a clay pot until the meat is
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Pan seared scallops are one of those dishes that feel fancy but come together in minutes. Growing up near the coast, seafood was always on our table — and scallops, especially the beautiful ones from New Bedford, were a real treat. This recipe keeps things simple so the scallop itself is the star. What Are
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Bacalhau à Brás is one of those dishes that tells you everything about Portuguese home cooking — simple ingredients, nothing wasted, and more flavor than you would ever expect. I first shared this recipe on Season Two of Maria’s Portuguese Table, and it has been a reader favorite ever since. Salt cod, crispy potatoes, slowly
Every summer, the smell of Carne Espeto grilling over open coals is the first sign that the Feast of the Blessed Sacrament has arrived in New Bedford, Massachusetts. This recipe — marinated beef threaded onto skewers and grilled to perfection — is one of my favorites to share because it connects us to our Azorean
Bolo do Caco is one of those breads that stops you in your tracks the first time you taste it. I first encountered it while filming Season Two of Maria’s Portuguese Table on the island of Madeira, and I have been thinking about it ever since. This traditional Madeiran flatbread is soft, slightly dense from
Arroz de Tamboril com Gambas is one of those dishes I will never forget. I was served this recipe at Sagres Restaurant while filming Season Two of Maria’s Portuguese Table, and I knew immediately I had to share it. A rich, deeply flavored rice with monkfish and shrimp, slow-cooked with tomatoes, white wine, and aromatics
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Portuguese Garlic Shrimp is one of the simplest, most satisfying dishes you can make — and one of the most memorable I have ever tasted. I was served this at Sagres Restaurant while filming Season Two of Maria’s Portuguese Table, and it stopped me mid-conversation. Shrimp cooked quickly in good olive oil with generous amounts
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Molhos de Santa Maria is one of those dishes that tells the whole story of the Azores in a single bite. My family’s version uses foil packets and a pressure cooker — a practical adaptation of a traditional preparation that originally called for a stomach lining. The technique is different, but the soul of the
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My Portuguese Canja is one of those recipes that wraps you in a warm hug the moment you smell it simmering on the stove. Growing up, my Mom made this creamy chicken and rice soup for Sunday dinners and any time someone in the family wasn’t feeling well — it was her cure for everything.
