Iberian Spotlight: My Mongetes a La Catalana Recipe
Editor’s note:Â Everyday, we come across fantastic articles on an Iberian food, wine or cultural experience by a blogger. Some are based here in Spain and Portugal, while others are chiming in halfway...
View ArticleBar Zim: A Wine Bar Boasting of Rustic Authenticity
Finding a quality “wine bar” in Barcelona is like finding a tapas restaurant without cured Spanish ham, challenging! For me, a quality wine bar isn’t about pomp and flash, nor is it about who can have...
View ArticleSopa da Pedra: A Humble Gastronomic Tale about Sharing
Have you ever heard the tale of Stone Soup? The legend of how this hearty soup came about is a popular one told throughout most European countries and was adapted to an American version by Marcia...
View ArticlePart 2: Cutting up the Iberian Pig
WARNING: This post is extremely graphic; however, it does depict the very real act of processing an Iberian pig after the Matanza(Killing). If you are someone who is an animal lover, or gets squeemish...
View Article10 Delicious Reasons Why You Should Visit Portugal!
It’s been almost four years since I called Portugal my “home away from home”, translating to a half decade of savoring Portuguese food and wine on a regular basis – something I’ve never taken for...
View ArticleChouriço: Connecting the New and Old World through Smoked Sausage
The night before I drove down to New Jersey to unite with my mother, aunt, cousin and niece to make “chourico” (Portuguese smoked sausage), “O Lenço da Carolina” by Fado singer Cristina Branco came on...
View ArticleAlheira: The King of Portuguese Sausage
Alheira is a smoked Portuguese sausage, (pronounced “Al – iyai -rah”), that derives its name from the Portuguese word alho, meaning “garlic”. Different from its pork-dominated counterparts, Alheira is...
View ArticleHow to Make Portuguese Linguiça at Home
Words involving “cured and smoked” in regards to meat in Portugal often leads to thoughts of links of spicy chouriço or subtly sweet legs of presunto hanging in a dark smoke house. Some of the other...
View ArticleA Foodie’s Guide to Learning Spanish in Spain
Spanish may not be the language of love, but investing the time to pick it up is certainly a labor of love. It is a commitment to learning both the language and the culture where it’s spoken, and while...
View ArticleDinner in Viseu: Chewing Over Identity
Though it had been one of the rainiest and foggiest weeks I had ever spent in Portugal, on this particular day, the dreariness gave new meaning to the word “melancholy.” In no way was this suicidal...
View ArticleIberian Spotlight: My Mongetes a La Catalana Recipe
Editor’s note:Â Everyday, we come across fantastic articles on an Iberian food, wine or cultural experience by a blogger. Some are based here in Spain and Portugal, while others are chiming in halfway...
View ArticleBar Zim: A Wine Bar Boasting of Rustic Authenticity
Finding a quality “wine bar” in Barcelona is like finding a tapas restaurant without cured Spanish ham, challenging! For me, a quality wine bar isn’t about pomp and flash, nor is it about who can have...
View ArticleSopa da Pedra: A Humble Gastronomic Tale about Sharing
Have you ever heard the tale of Stone Soup? The legend of how this hearty soup came about is a popular one told throughout most European countries and was adapted to an American version by Marcia...
View ArticlePart 2: Cutting up the Iberian Pig
WARNING: This post is extremely graphic; however, it does depict the very real act of processing an Iberian pig after the Matanza(Killing). If you are someone who is an animal lover, or gets squeemish...
View Article10 Delicious Reasons Why You Should Visit Portugal!
It’s been almost four years since I called Portugal my “home away from home”, translating to a half decade of savoring Portuguese food and wine on a regular basis – something I’ve never taken for...
View ArticleChouriço: Connecting the New and Old World through Smoked Sausage
The night before I drove down to New Jersey to unite with my mother, aunt, cousin and niece to make “chourico” (Portuguese smoked sausage), “O Lenço da Carolina” by Fado singer Cristina Branco came on...
View ArticleAlheira: The King of Portuguese Sausage
Alheira is a smoked Portuguese sausage, (pronounced “Al – iyai -rah”), that derives its name from the Portuguese word alho, meaning “garlic”. Different from its pork-dominated counterparts, Alheira is...
View ArticleHow to Make Portuguese Linguiça at Home
Words involving “cured and smoked” in regards to meat in Portugal often leads to thoughts of links of spicy chouriço or subtly sweet legs of presunto hanging in a dark smoke house. Some of the other...
View ArticleA Foodie’s Guide to Learning Spanish in Spain
Spanish may not be the language of love, but investing the time to pick it up is certainly a labor of love. It is a commitment to learning both the language and the culture where it’s spoken, and while...
View ArticleDinner in Viseu: Chewing Over Identity
Though it had been one of the rainiest and foggiest weeks I had ever spent in Portugal, on this particular day, the dreariness gave new meaning to the word “melancholy.” In no way was this suicidal...
View Article
/fit-in/580x348/filters:format(webp)/english-betterindia/media/media_files/2026/09/17/balaghat-4-2026-09-17-19-01-31.png)
