Portuguese

Patatas panaderas, a simple yet luxurious dish of thinly sliced potatoes accented with onions and garlic and baked in white wine and plenty of olive oil, is little known outside of Spain, but it deserves a place among the iconic potato dishes of Europe. In our version, we covered the potatoes with a tight foil lid so that the potatoes could soften. We withheld the wine for the first 40 minutes of cooking to prevent its acid from interfering with the softening of the potatoes.

The earthy sweetness of shrimp pairs with the mild heat of Fresno chilies in our take on camarão a moçambique, or shrimp Mozambique. Despite the name, the dish is in fact Portuguese — Mozambique was once a Portuguese colony and is the source of the piri piri chilies traditionally used to spice up the shrimp. For our version, we opt to use an easier-to-find fresh Fresno chili combined with sweet paprika to add color and mild heat.