Saveur.com - Authentic Recipes, Food, Drinks and Travel

114 results
Narrow Results You've Selected: Spanish/Portuguese Remove all Source Saveur (86) Leite's Culinaria (2) Smitten Kitchen (2) Spain Recipes (2) Spain..On the Road Again (2) Show all... Big Red Kitchen (1) Bitchincamero (1) Cooking Nook (1) Delicious Days (1) Delish (1) Farmgirl Fare (1) Jeffrey Morgenthaler (1) Kayotic Kitchen (1) Kitchenography (1) La Tienda (1) Laylita's Recipes (1) Live to Eat (1) Mattika Arts (1) New York Magazine (1) New York Times (1) Noble Pig (1) Souvlaki for the Soul (1) Sticky, Gooey, Creamy, Chewy (1) The Passionate Cook (1) The Salty Olive (1) Difficulty Easy (77) Medium (26) Hard (1) Main Ingredient Vegetables (41) Tomato (20) Shellfish (19) Pork (18) Potato (16) Show all... Fish (13) Eggs (11) Fruit (10) Rice (10) Bread (9) Chicken (9) Shrimp (8) Beef (6) Nuts (5) Wine (4) Lamb (3) Pasta (3) Beans (2) Duck (2) Non-Alcoholic (2) Cheese (1) Chocolate (1) Game (1) Gin (1) Course Main Course (38) Appetizers (26) Soups & Stews (20) Side Dish (15) Beverages (8) Show all... Dessert (8) Breakfast/Brunch (4) Salad (3) Condiments and Sauces (2) Season Summer (35) Winter (26) Fall (21) Spring (20) Occasion Cocktail Party (8) Christmas (3) Backyard BBQ (2) Easter (2) Thanksgiving (1) Technique Saute (33) Fry (17) Bake (13) No Cook (12) Chill (11) Show all... Grill/Barbecue (7) Roast (6) Slow Cook (6) Steam (4) Poach (3) Braise (2) Marinate (2) Stew (2) Broil (1) Stir-Fry (1) Topic Recipe (114) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Cuisine:Spanish/Portuguese"; var omni_prop8 = "Cuisine:Spanish/Portuguese"; var omni_pageName="saveur:"+omni_prop12; 12/12/2005 Salt Cod Cake on Grilled Toast Italian, Portuguese, and other ethnic grocery stores usually carry salt cod of a better quality than the common supermarket kind. Issue #78 01/09/2006 Wood-Fire-Roasted Piquillo Pepper with Olive Oil and Garlic For this dish, Riojans typically use jarred piquillo peppers already roasted over a wood fire and peeled. Issue #75 01/09/2006 Trout Stuffed with Serrano Ham La Venta De Goyo restaurant serves this traditional dish year-round, using native trout when they're in season. Issue #75 12/05/2005 Grilled White Asparagus with Mushroom Mayonnaise Grilling imparts a smoky flavor to these delicate spears. Issue #75 12/02/2005 Stewed Fried Vegetables with Lamb Offal This recipe, for the traditional Riojana vegetable stew, has been enriched with lamb stock and lamb brains and sweetbreads. Issue #75 12/02/2005 Potatoes Stewed with Paprika and Chorizo In making this dish, cooks in Rioja traditionally crack the potatoes apart with their hands instead of cutting them, a process said to release just enough starch to thicken the sauce. Issue #75 01/09/2006 Beef Skewers Madeiran farmers used to make espetada by skewering the meat on bay laurel branches. Issue #74 08/15/2007 Fish and Shellfish Stock This Catalonian fish stock has an intense flavor ideal for making sauces. Issue #73 09/26/2005 Napoleons This classic French pastry, whose name in both French and Spanish-mille-feuilles and milhojas, respectively-means thousand leaves (for its delicate multiple layers), is also known as the napoleon. Issue #65 09/12/2005 Honeyed Roast Lamb with Spinach and Pine Nuts This recipe is from the Moorish city of Seville and showcases the infusion of their culture into Spain's cuisine. Issue #61 08/30/2005 Grilled Chicken with Chile Sauce Piri-piri sauce usually gets its tang from lemon juice, vinegar, or whiskey. Issue #59 08/30/2005 French Fries Mountains of these thick fries are hand-cut every day in Guia. Because they are fried only once (often, fries are cooked twice), they are lightly crunchy rather than supercrisp. Issue #59 08/30/2005 Egg Custard with Caramel In Guia, flan is traditionally flavored with port or anisette. Pudim means pudding. Issue #59 07/30/2002 Portuguese Beef Stew This recipe comes from a longtime Holy Ghost cook. Issue #59 01/23/2001 Shrimp on the Griddle All over Spain and Portugal, meat and seafood are cooked on large, flat iron griddles, or planchas; cast-iron skillets are a perfect substitute. Issue #42 03/08/2007 Rice with Duck and Turnips We discovered this traditional rice dish while researching paella in Valencia. Issue #32 03/08/2007 Scrambled Eggs with Shrimp We sampled this hearty dish of eggs and shrimp at Barcelona's La Boqueria food market. Issue #32 03/08/2007 Piquillo Peppers Stuffed with Salt Cod Purée This recipe comes from Catalan Cuisine, by former SAVEUR editor Colman Andrews. Issue #32 03/06/2007 Tortilla Española This recipe is a staple of Spanish gastronomy—simple, versatile, and full of flavor. Issue #28 03/14/2002 Patatas Fritas In Spain, potatoes are often boiled to cook the interior before being fried in olive oil. Issue #21 « Previous 1 2 3 4 5 . . .6 Next »