There are recipes that require a shopping list a mile long. This is not one of them. Amêijoas à Bulhão Pato is Portuguese cooking at its most gloriously uncomplicated. Fresh clams, good olive oil, garlic, white wine, cilantro, lemon, and a little patience. That's about it. And yet somehow, when those clams hit the hot olive oil and garlic, the shells open into a pool of wine-infused, briny, garlicky goodness that makes you question why you ever bothered making anything more c

Some recipes belong to restaurants. Others belong to grandmothers. Bacalhau à Gomes de Sá somehow belongs to both. Created in Porto during the late 1800s by José Luís Gomes de Sá Jr., this dish has become one of Portugal's most beloved bacalhau recipes. It's humble food at its finest. Flaky cod, tender potatoes, sweet onions, good olive oil, and just enough garlic to let everyone know you're eating well. There are no heavy sauces hiding the ingredients here. Every component h

There are two kinds of Portuguese people. Those who eat just one pastel de bacalhau... ...and liars. Whether they're sitting behind the glass counter of your favorite café, served as an appetizer at a family gathering, or quietly disappearing from a tray before dinner is even ready, these crispy little cod fritters have a habit of vanishing almost as fast as they're made. Golden and crisp on the outside. Light, fluffy, and packed with tender cod on the inside. The secret isn'

There are certain dishes that instantly transport me back to Portugal. The smell of fresh bread drifting out of a bakery. Sardines sizzling over charcoal on a summer afternoon. And a steaming pot of arroz de marisco sitting in the middle of the table with everyone armed with nothing more than a spoon and a very healthy appetite. If you've never had Portuguese seafood rice before, don't picture paella. And don't picture risotto. Arroz de marisco lives somewhere in between. The

If Portugal had a national ingredient, it would probably be bacalhau. Which is funny, because cod doesn't even live in Portuguese waters. For centuries, Portuguese fishermen sailed to the cold waters of Newfoundland, Iceland, and Norway, bringing home salted cod that would become one of the country's defining ingredients. Somewhere along the way, we collectively decided one fish simply wasn't enough and created hundreds of ways to prepare it. Some say there are 365 recipes fo