Portuguese

This dish is named after the copper Portuguese cooking vessel, the cataplana, in which it is traditionally cooked.

There are many different versions of this traditional island dish, which is known as sopas mallorquínas. Spanish smoked paprika (pimentón) is distinctive and worth seeking out for its unique flavor.

This dish from Ciudad in Los Angeles was inspired by the flavors of Portuguese cooking.

This Portuguese classic cooked in the style of the Ribatejo region, consists of pork and shellfish in a red wine sauce. The recipe comes from Antonio's restaurant, in New Bedford, Massachusetts, where they accompany the stew with fried potatoes.

Fideua con Láminas de Sepia Salteadas Fideos are a vermicelli-style noodle, sold in nests, that comes in several thicknesses. For this delicate dish, it's important to use the thinnest fideos possible, cabello de ángel (angel hair). Cuttlefish (sepia), a marine cephalopod of the same family as octopus and squid, is widely available throughout northern Spain; fresh squid is much easier to get in this country, however.

The classic cold soup, as interpreted by Ouro Branco restaurant, Vila Viçosa, Portugal.

These clams in garlicky broth were named after Bulhão Pato, a 19th-century Portuguese poet. Although his verses have been largely forgotten, the dish remains popular throughout Lisbon. Serve it as the first course of an elegant meal or as the main course of a light lunch.

Pastéis de Nata These tarts are best when baked in 1/3-cup muffin cups. However, since many manufacturers have increased the size of their standard tins, we also tested the tarts in 1/2-cup muffin cups. In those cups, the pastry dough doesn't reach the tops, resulting in rather squat tarts.

Unlike most tamal recipes, which use dried corn (masa harina), this one is Cuban-style, made with fresh corn kernels. I've also added a different touch by replacing the traditional pork filling with conch. The flavor and texture proved very popular at Yuca, and it remained on the menu as a fixture. These tamales are very convenient for entertaining. They can be made ahead of time and frozen, or kept in the refrigerator and then popped in the microwave. In fact, it's not worth making a smaller batch, so you'll probably want to freeze some of them. Likewise, the pesto can be prepared ahead of time and refrigerated.

Linguiça is a garlic-flavored Portuguese sausage available at most supermarkets. Serve with: Frisée salad drizzled with a red wine vinaigrette.

This recipe can be prepared in 45 minutes or less. The cuisine of Goa, a former Portuguese colony, is an exuberant amalgam of Portugal and India. Liberal use of Portuguese vinegar, along with hot chiles (an import from the New World) and spices, produces the scarlet-hued vindaloo curries typical of this state. The following outstanding Goan seafood curry — a milder variation of vindaloo, and with lime juice replacing the vinegar — features clams steamed with sautéed onion, spices, and fresh coconut milk. They are then tossed with grated coconut, cilantro, and a squirt of lime juice and are generally accompanied by a pao, a soft, warm roll (another Portuguese contribution) for sopping up the juices. This dish is equally good with mussels or oysters.

At the beach in Malta, the locals eat fried rabbit, rather than burgers, with fries. I've adapted the recipe by using chicken and sweetening the gravy with a touch of honey.

Churrasco is Spanish for grilled steak. This is Douglas Rodriguez's Argentine interpretation made with pork. He takes slices of tenderloin and pounds them to approximate the thickness of a skirt steak. Marinate the tenderloin strips for two to six hours before grilling.

Papas con Fideos This recipe is from Delia Marcus, who was taught how to feed her Gypsy husband properly by her mother-in-law. Marcus founded flamencarte.com, a referral service for flamenco-oriented visits to Seville.

New England has a large Portuguese population. Their numbers are most concentrated in Massachusetts fishing centers, such as New Bedford, Glouchester and Providencetown, where they've had an important influence on the cuisine. One of their specialties is fried scallops, Portuguese-style--a sauté of bay scallops in butter with garlic and parsley. We've elaborated on the basic dish by adding shrimp, mushrooms, green onions and a white wine sauce. Serve it over rice, and offer buttered peas or broccoli on the side.

A classic of the Balearic Islands, where lobster is found in abundance, this stew (known as caldereta) is intensely flavorful and fun to eat. Live lobster is essential, since the tomalley (liver) is a key ingredient. Serve the stew with plenty of crusty country-style bread.