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Perfect for Holy Week–three ways to cook authentic Portuguese ‘bacalao’


In the season of Lent, bacalao is the ultimate indulgence. So, when I received a text message from Chingling Tanco saying that she finally had slightly salted bacalao (Atlantic cod premium loins, the type that needs no overnight soaking and behaves more like a meaty, juicy fish steak when left whole and soft and supple when flaked), I was overly excited. More so when I found out how much they were being sold for.

Posted: March 7th, 2013 in Columns,Editor's Pick,Featured Columns,Featured Gallery,Food | Read More »

‘Bacalhau’, gambas, ‘frango no churrasco com piri piri’–Portuguese cooking done exceptionally well


I had the most wonderful meal at Xavier School’s First Saturday Market. It’s amusing to think that some of the best culinary experiences we’ve had centered on dishes that were simple.

Posted: December 6th, 2012 in Editor's Pick,Featured Columns,Featured Gallery,Food,Photos & Videos | Read More »