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Located on the Iberian Peninsula between Spain and the Atlantic Ocean, Portugal’s strategic coastal location advanced its rapid ascendancy in the race to dominate seafaring trade routes and global colonization in the 15th and 16th centuries. Although Portugal’s dominance of the spice trade gradually declined, its legacy lives on in Portugal’s cuisine which is seasoned with fiery peppers, saffron, cinnamon, and vanilla, as well as with olive oil, garlic, and coriander. The Portuguese have reaped the ocean’s bounty for hundreds of years. Traditional seafoods include tuna, sole, swordfish, eel, sardines, and shellfish and, of course, bacalhau (dried cod). Caldeirada combines fish (sometimes shellfish), potatoes, tomato, and onion in a savory stew. Inland, roasted kid (chanfana), duck with rice, grilled pork kebab, and smoked ham are prepared. Chourico or linguica (hot sausage) is used in soups both light (caldo verde) and hearty (kale and bean). Portuguese wines and olive oil are considered among the world’s finest. This is, after all, the home of Madeira and Port.

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Featured Cook

Cooking Level: Expert

Home Town: Porto, Porto, Portugal
About me:
I am from Portugal and have been living in Canada since 2002. I have recently graduated in Psychology and I am about to begin my Masters soon. I love cooking! I've had great teachers from my family who have taught me how to cook fantastic home made meals using fresh ingredients. I am open to experimenting with dishes and have learned to add my own special touch to my meals.

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Photo by Hanael


Cooking Level: Intermediate
Home Town: Almada, Setúbal, Portugal
About me: I´m portuguese from a town near river Tejo. I love to cook and these days I´m very interested in recipes all around the world. I teach portuguese language, married, one child and …
Photo by MrsNurseMama


Cooking Level: Intermediate
Home Town: Caldas Da Rainha, Leiria, Portugal
About me: Born in Portugal. Came to the U.S. at 10yrs of age. I learned to cook portuguese food at a young agefrom my mother. Now as an adult with my own family, I love introducing them to …
Photo by SerpentinaSolis


Cooking Level: Intermediate
Home Town: Platte, South Dakota, USA
Living In: Lisbon, Lisboa, Portugal

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Newest Reviews

Chicken Marsala

Reviewed on Nov. 2, 2013 by micai0974   view full review
Tried it and loved it. Very easy to make, great compliments from my family. I used less wine...

Aunt Blanche's Blueberry Muffins

Reviewed on Dec. 24, 2011 by SerpentinaSolis   view full review
These make a lovely thick batter. One little thing I did differently was to not completely...

Panettone I

Reviewed on Dec. 22, 2011 by SerpentinaSolis   view full review
So darn good. The secret to a good panettone: time and patience! I used gold sultana raisins,...

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