Luso
The Lumberjack
lusolife.ca
A [very] big breakfast—Perfect home fries, no nonsense pancakes plated with an assortment of delicious meats.
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Bacalhau à Campino
lusolife.ca
A simple Portuguese baked cod recipe that will impress your guests.
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Fregola Gamberi E Porcini
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Fregola with mushrooms, tiger shrimp toped with a cream of burrata and parsley oil.
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Arroz Doce
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What's that delicious smell? A traditional Portuguese rice pudding from Avó Rosa.
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Feijoada à Portuguesa
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A simplified version of a traditional Portuguese recipe that can easily be whipped up in an hour.
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Sonhos
lusolife.ca
Sweet dreams from the kitchen of Avó Maria Esteves but it's not naptime...it's snacktime! It's time for delicious Portuguese sonhos.
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Portuguese Dining At Toronto’s Mercado Negro
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Three modern Portuguese recipes from the kitchen of Mercado Negro in Toronto
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Bacalhau Maria Melo
lusolife.ca
The Portuguese love to say there are 365 ways to prepare salted cod. Avó Maria Melo has added a self-titled dish to the list.
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Bolinhos De Bacalhau
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Avó Rosa shows us her recipe for one of Portugal's most beloved appetizers—bolinhos de bacalhau.
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Spice Crusted Ahi Tuna
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Tapas fare from the kitchen of Flor Dois Tapas and Supper Club in Toronto
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Bolo Rei
lusolife.ca
Avó Carolina shares her recipe for Bolo Rei—a Portuguese Christmas Cake that is fit for a king.
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Spinach Gnocchi with Rapini and Grilled Lamb Chop
lusolife.ca
Grilled lamb from the kitchen of Caffino Restaurant in Toronto.
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La Bistecca Perfetta (the Perfect Steak)
lusolife.ca
A delicious meal from the kitchen of Speducci Mercatto.
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Oven Roasted Goatling
lusolife.ca
Young mountain goat (cabrito) is a delicious Portuguese dish served at special occasions, but you can make it at any time, of course!
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Braised Beef Rigatoni
lusolife.ca
A delicious and hearty pasta dish that everyone loves to eat.
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Cataplana
lusolife.ca
It's no surprise that fish and seafood are the main ingredients in the Algarve cuisine, including the region's most famous dish, cataplana
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Alcatra à Moda Da Vila Do Porto Judeu
lusolife.ca
Avó Iva brings us the flavours of Terceira and teaches us how to make alcatra, the island's most beloved dish
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