Like a culinary Odysseus, the piri piri pepper has travelled far and wide, making its way from medicinal plant to star of Paladin’s piri piri hot sauce, a quintessentially Portuguese condiment. As with each item in the Portugal Box, there’s quite a story behind the flavor.
Rumor has it that this dessert was born of necessity due to a surplus of egg yolks in Portuguese holy orders: egg whites were used to starch clothes, so the yolks were incorporated into these little tarts. Topped with pumpkin jam, they’re divine. Get it?
All it takes to dress up a simple bell pepper is a gas stove, olive oil, vinegar, and salt. Here, Chef George Mendes chars the peppers until they become soft, marinates them in a simple dressing, and serves them with the canned fish from the Portugal Box.
In this recipe, Chef George Mendes, curator of the Portugal Box, adds seafood to a light, spring greens salad. It’s the perfect showcase of the canned mackerel in your box—and an inventive way to use the fish.
Caldo Verde (literally translated as “green soup”) is every Portuguese mother and grandmother’s secret remedy for the common cold. However, you don’t need to be under the weather to enjoy this delicious soup featuring sausage, kale, and the piri piri hot sauce from the Portugal Box.
You’ve tasted Portuguese cuisine. Now it’s time to experience it in Portugal. From now until May 10th, we’re partnering with Skyscanner, a global travel search site, to give Try The World subscribers a chance to win 2 roundtrip tickets to Portugal! Just click the link below to enter for a chance to win.
Casa da Prisca specializes in producing the same culinary specialties that the company’s founders grew up to know and love over four generations ago. Here, the company tells us about their origins in sausage-making and how they’ve become one of the premier producers of Portuguese culinary specialities.
This is a versatile dish that can be served as a side, a main, or for brunch. The recipe here calls for the canned codfish from the Portugal Box, but it works well with any other type of fish as well.
Now that the warm weather is back, we’re heading to farmers’ markets to pick up colorful heirloom tomatoes. What’s our favorite way to eat them? This simple tomato salad by Chef George Mendes.
Grao-de-Bico is a traditional stew-like dish made with fresh chickpeas and, oftentimes, cow’s feet! This version, made with pork sausage and canned chickpeas instead, is a lot more accessible than the traditional version.