Portuguese food
This Chinese New Year Feast Is ‘Fusion Food’ Like You’ve Never Seen Before
When Zijun Meng and Ana Gonçalves of London Asian restaurant Ta Ta Eatery invited Portuguese, Canadian, and Hong Kong-based chefs to ring in the Year of the Rooster, it resulted in an eclectic nine-course banquet.
How the Catholic Inquisition was Outsmarted by a Sausage
Alheira da Mirandela, a sausage made with shredded chicken and breadcrumbs, is credited with helping huge numbers of Jews in Northern Portugal evade capture during the 1500s.
This Tiny Town in Portugal Is Obsessed with Penis Cakes
Women wearing checked tabards offer me cakes in every shape and size, from foot-long phallic feasts to little plastic bags of “fun size” pastry penises.
How Crossrail 2 Could Destroy One of London’s Oldest Indoor Markets
As proposals for the new rail network threaten bulldoze Tooting Market, we speak to its longstanding food traders and business owners about what the future holds.
Chinese Families in Lisbon Are Running Secret Restaurants Out of Their Apartments
I tracked down one of the Portuguese capital’s Chinês clandestinos, the hidden eateries operating from the homes of some entrepreneurial Chinese residents.
In Search of Francesinha, a Sandwich So Good Chefs Won't Share the Recipe
The Francesinha is essentially just slabs of bread stuffed with meat and cheese, but Portuguese chefs are reluctant to share their technique.
Lisbon Is Going Crazy for These Nutella-Topped Brazilian Pancakes
Brazilian expats living in the Portuguese capital have introduced their new home to tapioca pancakes: a traditional dish made using the cassava root flour, and topped with everything from shredded beef to Nutella.
This Chinese New Year Feast Is ‘Fusion Food’ Like You’ve Never Seen Before
When Zijun Meng and Ana Gonçalves of London Asian restaurant Ta Ta Eatery invited Portuguese, Canadian, and Hong Kong-based chefs to ring in the Year of the Rooster, it resulted in an eclectic nine-course banquet.
Eating Portuguese Food in China’s Las Vegas
Macanese custard tarts had gone from linking me to a culture I didn’t remember, to a loss I didn’t want to remember, to a person I was finally ready to conjure up.
How Running a Farm at My Restaurant Taught Me to Love Imperfection
Cooking from your farm makes you more vulnerable but I love that. It’s the complete opposite of fine dining, where you’re looking for consistency and a standardised product. You can have two radicchios but these two radicchios will be different in the...
Meet the Chef Cooking Portuguese Pork in an Outdoor London Kitchen
Portuguese chef Leandro Carreira cut his teeth at famed Spanish restaurant Mugaritz before working alongside Junya Yamasaki and Nuno Mendes. So why is he in London cooking in an outdoor kitchen?
A Territorial Goan Chef Introduced Me to Real Vindaloo
Patrick D’souza, owner of Bhatti Village Restaurant in Goa, is so protective of his vindaloo that he doesn't even have a menu. “We have many awards and if [other restaurants] see the menu, they will start doing it,” he says.