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A Beginner's Guide to Portuguese Wine

Stacey Gibson 2 comments

If you have a favorite go-to wine, whether it's Malbec, Barbera, or Chardonnay, chances are that Portugal has a fresh alternative that might cost even less. More

Verdelho: The Last Wine I Ever Loved

Drinks Stevie Stacionis 4 comments

Unlike any other wine in the world, Madeira will remain virtually unchanged from the time you open the bottle until the time days, weeks, months, years later when you decide to finish it. This is a long-term relationship. More

The Serious Eats Guide to Port

Drinks Meg Houston Maker 12 comments

Holiday foods are about spice and berries, nuts and chocolate, roasts and cheeses, caramel, ginger and jam. There's one wine that pairs with all of it, and that wine is port. More

Rabigato: Fresh, Dry White Wine from the Land of Port

Drinks Stevie Stacionis 2 comments

It's HOT in the Douro. So temperature control in wineries and the wine tanks themselves makes a huge difference here: cool, fresh grapes are much more capable of making cool, fresh wines. More

I Can't Stop Eating 'Chocolate Salami,' or 'Salame de Chocolat'

Sweets Carey Jones 14 comments

How do you look at a friendly log of chocolate and not pick it up? I bought this "chocolate salami" on a whim, but now I can't stop eating it. It's a confection common in both Portugal and Italy (I bought this guy in Lisbon on the way back from Italy, actually). The "salame" gimmick is obvious, but I think it's quite cute: a long, dark cylinder is flecked with lighter bits, cookie crumbles that mimic the fat of salami. More

Video: Pizza Crust Made from a Whole Suckling Pig

Slice Adam Kuban 7 comments

You may have seen this when we blogged it last year, but it just popped up on Reddit and is making the rounds on the internet again. In this video a Portuguese chef uses an entire, flattened suckling pig as this pizza's crust. Would any of you care to see the Pizza Lab tackle this? Or see what Serious Eats' Nasty Bits columnist Chichi Wang could do with it? Maybe a Pizza Lab–Nasty Bits all-star tag-team mashup? ;)... More

Video: An entire, flattened suckling pig used as a pizza crust

Slice Adam Kuban 13 comments

Oh, boy. Not even Pizza Hut (the U.S. division or its much more diabolical Asian incarnations) could come up with a crust this insane. In this video (after the jump) a Portuguese chef uses an entire, flattened suckling pig as this pizza's foundation. I think this whole pork thing has now gone way too far.... More

Wine Survival Guide: Summer Barbecues

Drinks Deb Harkness Post a comment

When I head to the store for summer wines, I keep "GRPS" (grapes without the vowels) in mind. It stands for Grenache, Rosé, Portugal/Spain, and Sauvignon Blanc, and these wine categories open up a world of tasty new options for summer get-togethers. More

Dining in Portugal: Piling on the Not-So-Freebies

Ed Levine 7 comments

It started the very first meal we ate in Lisbon. We awoke from our post-flight nap and headed across the street from the very wonderful Hotel Britania (not cheap, but not crazy expensive either, and very comfortable with free wi-fi) to a tiny neighborhood joint. We tentatively peered in the window, and the proprietor waved us in with a friendly gesture. He took us to the back of the restaurant to a little room with three tables and those ubiquitous pretty blue tiles that are on three-quarters of the walls we saw in Portugal. The Portuguese lead the EU and the world in tiling; they even tile the sidewalks. We sat down, and that's when the parade of seemingly free... More

Portugal’s Prehistoric Snacking Fave

Adam Kuban 1 comment

In Portugal, lampreys, described as "neither fish, worm, nor eel," are a delicacy whose season is upon us: "Many of the parasites feed by sucking the blood of fish, attaching to their prey with a suction disk and teeth. The Portuguese prefer to eat them cooked in their own blood. At this time of year, for some communities on Portugal's northern rivers, lampreys are big business. They also make their way onto menus at top-notch Lisbon restaurants." (For Serious Eats overlord Ed Levine, now vacationing in Portugal.)... More

Ed Levine's Serious Diet, Week 9: Vacation Eating

New York Ed Levine 7 comments

Traveling makes me anxious, so I usually end up unconsciously eating a lot when we go away. In San Francisco or Paris or Chicago this can cause me to go on binges. I make up lists of foods and places... More

In Design: Kitchenwares in Lisbon

Amanda Clarke 3 comments

My husband and I went to Lisbon for the first time (hopefully not the last) recently. Knowing virtually nothing about the city or, for that matter, Portuguese history and culture at large, we chose the destination on the basis of some vague recollections of positive things heard, the fact that we hadn't been there before and, in light of the trip's brevity, that it wasn't too far away. More

Madeira, A Wine for the Ages

Lia Bulaong 1 comment

This weekend on NPR's All Things Considered, host Debbie Elliott and their food guy John T. Edge talked to wine expert Mannie Berk about Madeira, A Wine for the Ages. A fortified wine made in the Portuguese islands of the same name, Madeira when sealed properly is one of the longest lasting of wines. According to Wikipedia, "Madeiras have been known to survive over 150 years in excellent condition. It is not uncommon to see Madeiras pushing the century mark for sale at stores that specialize in rare wine. As of January 19, 2007, rarewineco.com was offering an 1834 Malvasia." Madeira's stability and longevity are what made it the wine of choice in the New World, where quality wine... More

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