Black pepper

Grilling Season: How Portuguese Expats Fire it Up and What They Pour to Cool Down

Monday, July 4th, 2011

Portuguese expats in the U.S. like to joke that if there’s a waft of sizzling sardines in the air then a fellow immigrant can’t be too far. They’re usually right. Growing up in New Jersey, expats’ grills were hardly ever graced by the usual American fare of hot dogs, hamburgers, porter house steaks, ribs, lobster […] Continue Reading →

Petiscos: The Portuguese Cousin of Spanish Tapas

Monday, February 7th, 2011

In the American restaurant scene, the Spanish small plates, “Tapas,” are no conundrum. But say the word “Pinxtos” (generally bread topped with a fish or meat mixture, especially popular in the Basque region of Spain) and you’ll lose a few people. Say the Portuguese word “Petiscos” and you’ll get a whole lot of blank stares. […] Continue Reading →

Pairing Portuguese Wines with Roasted Fowl

Thursday, January 20th, 2011

On cold winter evenings there’s nothing more heartwarming for this writer than a chicken roasting in the oven. The scent of herby seasonings enchant my senses and transport me to my mother’s kitchen in New Jersey where she roasts to perfection just as she learned to do back in the Old Country. In America, roasted […] Continue Reading →

Grilling Season: How Portuguese Expats Fire it Up and What They Pour to Cool Down

Petiscos: The Portuguese Cousin of Spanish Tapas

Pairing Portuguese Wines with Roasted Fowl

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