LET’S COOK IT: Spicy leg of lamb with a grilled vegetable stew and nutty couscous for Carinho

There is something so inherently ritualistic about eating together: when the company is great, the whole thing almost becomes like a free jazz concert where everybody brings something different to the table (a great dip as a starter, some fruit, an amazing wine to accompany the dish) and where everything just sort of blends together…

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LET’S COOK IT: Tripe with chickpeas and chorizo

This is a recipe that all started a few weeks ago when visiting the tapas bar Sr. Guilho and had a delicious “callos”, a tripe stew cooked with chickpeas and chorizo, rich with smokey tones from the tender chorizo and pimenton. It tasted more or less the way it did when I had it in Spain…

LET’S COOK IT: A creamy mushroom risotto, without cream

It was a cold Saturday evening when we went astray in a neighbourhood that we – after the sad loss of Crêperia da Ribeira – tend to avoid these days: Cais do Sodré. Time Out has taken over the area by creating the “perfect” gastronomic shopping centre, Mercado da Ribeira, offering a vast choice of dishes…