Sort of like congee, but from Portugal and made with stale bread instead of rice, this deeply satisfying soup (it's really more like a porridge), is rich with garlic, olive oil, cilantro, chorizo, and a softly poached egg.
'Portuguese' on Serious Eats
Spicy, welcoming and undeniably in-your-face, Portuguese baked eggs are an equally pleasing main whether it's day or night.
If you like pork and offal, there's no looking back from this dish. Pork Sorpotel is a tangy, spicy preparation that tastes even better the next day.
Lately infusing my own spirits has become something of an obsession, and I have a big enough collection of bottles filled with fruits, herbs, and spices sitting under my sink to prove it. So when I came across this somewhat strange recipe for Milk Liqueur from the Azores in David Leite's The New Portuguese Table there was no way that I wasn't going to try it.