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.
Tag: Erik Bardin
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.
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.
To the Try the World subscribers who’ve hesitated to open Briosa Gourmet’s canned seafood for fear of ruining the beautiful wrapping: please, go ahead and eat. Here is a history of the hydraulic tiles that inspire Briosa Gourmet’s packaging.
Similar to the French Moules Marinière, this Portuguese version of the dish uses steamed clams, a lot of cilantro, and a popular Portuguese wine called Vinho Verde.
Sweet and rich in flavor, the caramelized onions from the Portugal Box are a delicious pairing with savory foods. One of the most popular ways to eat in Portugal is with charcuterie or pâté. This simple recipe elevates a basic pâté toast with the simple addition of the onions from the box.
That spicy piri piri sauce from the Portugal Box makes an excellent marinade for all types of meat. This version, called “Frango Piri Piri,” is a popular, fast-casual grilled dish, and it’ll leave your mouth burning—in a good way.
This dish, made with fresh cod and the codfish seasoning from the Portugal Box, is not only an impressive centerpiece to your dinner table, but packed with flavor and easy to make.
Gai Yang, an essential Thai street food, is similar to our more familiar kabob. This version gets a crispy caramelization from Chiwadi’s coconut flower syrup.
Every city has it’s own street food: New York has sweet peanuts and hot dogs. Rio de Janeiro its signature popcorn. Paris its crêpes. In Thailand, it’s fish cakes that street vendors sell on every corner. Here, Matt Powell incorporates Nittaya’s curry paste into the basic recipe to make an appetizer that’s bursting with flavor.