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

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Narrow Results You've Selected: Winter Spanish/Portuguese Saveur Remove all Difficulty Easy (15) Medium (6) Hard (1) Main Ingredient Vegetables (8) Potato (5) Fish (4) Shellfish (4) Eggs (3) Show all... Pork (3) Tomato (3) Beef (2) Chicken (2) Fruit (2) Lamb (2) Beans (1) Bread (1) Game (1) Non-Alcoholic (1) Rice (1) Course Soups & Stews (9) Main Course (6) Dessert (3) Side Dish (3) Appetizers (1) Show all... Beverages (1) Condiments and Sauces (1) Occasion Christmas (1) Technique Chill (4) Fry (4) Saute (4) Slow Cook (4) Bake (3) Show all... Poach (3) Roast (2) Steam (2) Stew (2) Stir-Fry (1) Topic Recipe (24) 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 = "Source:Saveur"; var omni_prop8 = "Season:Winter,Cuisine:Spanish/Portuguese,Source:Saveur"; var omni_pageName="saveur:"+omni_prop12; 02/17/2013 Shrimp Mozambique This spicy shrimp dish, a Portuguese classic named for its former African colony, is served at the Liberal Club in Fall River, Massachusetts, with french fries and rice or pasta. Issue #154 12/13/2012 Sopa de Ajo (Castilian Garlic and Bread Soup) The recipe for this comforting, aromatic soup is adapted from one by the chef José Andrés. Issue #152 07/13/2009 Pickled Serrano Chiles These chiles add tartness and heat to everything from tacos to scrambled eggs. Issue #122 05/07/2007 Tuna Stew with Potatoes and Peppers This recipe was invented by resourceful Basque fishermen, who had to create dishes out of the staples they most often had on hand, namely, potatoes, dried peppers, and fish. Issue #102 05/07/2007 Basque-Style Garlic Soup Garlic soup is made all over Spain, but the Basque version is unique in that it uses a special dried bread called zopako. Issue #102 05/07/2007 Potato and Leek Soup Sometimes bacalao (salt cod) is added to this home-style soup. Issue #102 05/07/2007 Salt Cod in Garlic Sauce Make sure to use skin-on salt cod; the natural gelatin in the skin is vital to emulsifying the sauce. Issue #102 09/04/2007 Madrid-Style Boiled Dinner (Cocido Madrileño de Casa Lhardy) A true taste of Spanish cuisine, this dish serves a generous sampling of meats and vegetables. Issue #97 09/04/2007 Flan (Creamy Caramel Custard) The secret to making a perfectly creamy flan lies in the cooking time. Issue #97 01/28/2008 Fried Rice Chinese, Japanese, and Portuguese ingredients come together in this basic dish. Issue #93 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 08/15/2007 Fish and Shellfish Stock This Catalonian fish stock has an intense flavor ideal for making sauces. Issue #73 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 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 03/08/2007 Quail in Pomegranate Sauce A Majorcan specialty, this pomegranate sauce is particularly suited to quail. Issue #9 02/02/2007 Hot Chocolate Agasajo-Style This lovely hot cocoa is layered with the intriguing flavors of rosebuds, chiles, saffron, cinnamon, and vanilla. Issue #8 11/04/2011 Fried Olives This is the perfect snack for two to nibble while sipping martinis. Issue #7 03/23/2007 Potatoes Roasted with Saffron The pleasantly bitter and floral flavor of saffron adds a complex taste to these otherwise ordinary roasted potatoes. Issue #6 « Previous 1 2 Next »