The History of Portuguese Food - Oh, the Flavor

Portuguese cuisine is simple and wholesome, often using the familiar and delicious trinity of garlic, onion, and olive oil in savory dishes, and the decadence of egg yolks in desserts. I grew up in a Portuguese household, and my love of food and herbs is due, in part, to those early years when there was always soup simmering on the back burner of the gas stove, and bread rising in a big covered dish on the water heater. We kept an herb and vegetable garden just beyond the back door, where my mother and grandmother grew kale, kohlrabi, spinach, beans, sprouts, peppers, tomatoes, squash, and dozens of herbs.

I've started a blog about the foods of Portugal, although it's been slow going. If you have an interest in the cuisine of this amazing country, take a look at some recipes and enjoy the scenery.

Some important herbs in Portuguese Cooking:

• Hot chili powder (piri-piri)
• Parsley
• Rosemary
• Cumin
• Oregano
• Mint
• Bay leaf
• Paprika
• Saffron
• Fennel
• Curry powder
• Coriander
• Nutmeg
• Cinnamon
• Cloves
• Pepper
• and of course, Garlic

Start with some background in: An Introduction to Portugal Cuisine.

Cheers,

Sara