Its garlicky broth pairs well with crusty bread and dry Portuguese wine. Justin Chapple shares his version of the savory feast of shellfish and smoky linguiça hailing from the Algarve in Portugal.

If you can find them, use Portuguese rolls for the stuffing; their light, airy crumb readily absorbs flavor. Get the Recipe With clams from the sea and pork from the nearby mountains, this simple ...

Portuguese sardines are a unique variety with ... "I love serving them on crusty bread with a squeeze of lemon and a sprinkle of sea salt for an easy yet elegant snack. They also work beautifully ...