- OUT OF IBERIA. Cobe, Patricia // Restaurant Business;7/15/2001, Vol. 100 Issue 14, p68
Discusses the growing popularity of Spanish and Portuguese cuisines in restaurants in the United States. Increase in the number of restaurant chains that offer their own versions of traditional favorites such as gazpacho and paella; Operators' greater access to a variety of products integral to...
- spanish flavours. // Australian Table;Nov2003, Vol. 5 Issue 4, p54
Presents information on common spices of Spanish foods. Capsicum; Paella rice; Chorizo; Saffron; Olives; Cinnamon; Paprika.
- From a Portuguese kitchen. // Country Living;Jun97, Vol. 20 Issue 6, p159
Presents photographs of some of Portugal's home cuisine that reflects the riches of the land's rolling plains and terraced hillsides.
- From a Portuguese kitchen. Hayes, Joanne Lamb // Country Living;Jun97, Vol. 20 Issue 6, p165
Focuses on the Portuguese cooks that created a menu of hearty and flavorful dishes different from those found elsewhere in Europe. Seven recipes which provides an introduction to the flavors of Portugal. INSETS: What to pour, Leslie Martin.;Reading a Portuguese menu..
- Portugal's cuisine. // Travel Agent;10/31/94, Vol. 273 Issue 3, p52
Features several cuisine in Lisbon, Portugal. Includes caldeirada; Caldo verde; Bife na frigideira; Bacalhau a gomes de sa.
- Still More Latin Options. Lang, Joan // FoodService Director;4/15/2007, Vol. 20 Issue 4, p40
The article focuses on Latin cuisines. The cuisine of the Spanish-speaking islands of the Caribbean are fusing the techniques of Spain and Africa with local ingredients such as rice, beans and peas, salt fish, pork, plantains and coconut, and an array of spices including allspice, garlic,...
- Portugal on a plate. Bellamy, Gail // Restaurant Hospitality;May97, Vol. 81 Issue 5, p112
Features the cuisine of Portugal as discovered by the author who participated in a tour of the country with a group sponsored by the American Institute of Wine and Food and the International Olive Oil Council. Bacalhau as national dish; Seasonings and ingredients; Emergence of cod and other...
- THE BEST OF BOB LAPE. // Crain's New York Business;2/10/2003, Vol. 19 Issue 6, p27
Presents information on two best rated restaurants in Manhattan, New York City. Highlights of the Portuguese restaurant Pico; Specialization offered at the restaurant II Monello.
- Sneak Pico. Oneacre, Alison // WWD: Women's Wear Daily;1/4/2001, Vol. 181 Issue 3, p20
Features the Pico Portuguese restaurant in New York City. Types of foods served; Owners of Pico; History of the restaurant.