Heat 1 tablespoon olive oil in a Dutch oven or large pot over medium-high until shimmering. Add 12 ounces sliced sausage and cook, stirring occasionally, until browned, about 5 minutes. Use a slotted ...

As the winter temperatures drop, this rustic Portuguese-inspired soup fits the bill for a hearty and warming supper. We’ve added linguica, the flavorful Portuguese sausage, to the usual potato and ...

“Green broth” may not sound like the name of world-class soup, but that’s just what “caldo verde” is. Considered by many as Portugal’s national dish, this soup gets its green color from finely sliced ...

From classic comfort foods to regional standouts and desserts, we’ll be sharing a new recipe with you each week. Find other dishes of the week here. This week, we’re sharing a recipe perfect for a ...

Editor’s note: We’ve heated up the stockpot and given you a tested recipe for soup every week since New Year’s Day. This is the last recipe in our series. Enjoy! Caldo verde is Portuguese for “green ...

This column comes from the Eat Voraciously newsletter. Sign up here to get one weeknight dinner recipe, tips for substitutions, techniques and more in your inbox Monday through Thursday. Last year for ...

MY PORTUGUESE MOTHER mother had her own way of making sopa de legumes, a creamy vegetable soup I still crave. She’d fill a pot with water and chuck in a halved onion (no dicing required), a whole ...

Green drinks such as juices and smoothies may be on the cutting edge of fashionable, healthful eats, but green soups are even hotter — a claim that can at least be substantiated temperature-wise, if ...

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