Portuguese recipes
Portuguese everyday food is tasca food: a soup, a salt cod dish, a rice, and something grilled over charcoal. It is inexpensive by construction — a little pork or cod is made to reach across a table rather than fill one plate.
Six Portuguese recipes, written for a home kitchen, with a note on how to cook each one cheaply.
The recipes
Arroz de Tomate
Soupy tomato rice — the side dish that quietly becomes the main.
Bacalhau à Brás
Salt cod, straw potatoes and eggs, stirred together into Lisbon's favourite supper.
Caldo Verde
Potato and kale soup from the Minho — the cheapest good bowl in Portugal.
Feijoada à Transmontana
Northern bean stew that stretches a small amount of meat across six plates.
Pastéis de Nata
Custard tarts with blistered tops — the home version that actually works.
Sardinhas Assadas
Grilled sardines, coarse salt, bread underneath to catch the juices.
Tasca Days
Six Portuguese recipes are free here; the guide holds fourteen, set in the regional and practical context that the recipe pages deliberately leave out.
Fourteen Portuguese recipes, and the language, law and labels of the Portuguese table.
- Fourteen Portuguese recipes with metric and US measures
- A regional compass that says plainly which dishes have documented origins and which do not
- The Portuguese words you need on a menu and in a market
- Dining and consumer guidance, including couvert
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