Author: Irina Mikhailava

One can hardly imagine a more generous fruit than an orange. Having taken a journey into its history a few issues ago (Portugal Resident, April 27, 2024), I felt equally

Choosing a Madeira wine by reading the label can be challenging, but here are a few pointers that can help navigate that. Firstly, there are two distinct categories of Madeira

Located nearly a thousand kilometres south of Lisbon, the speck of an island in the Atlantic Ocean under the name of Madeira was an important stop for Portuguese navigators to

Looking at a bowl of oranges, I often catch myself thinking that these are playthings rather than fruit. Here in Portugal, oranges are plentiful and are often quite large in

History suggests that the English forced rhubarb was cultivated by accident. Unwittingly covered, over winter, in London’s Chelsea Physic Garden, the rhubarb stocks sprung up months earlier than a normal

In the search for a perfect plate of food, there can be nothing more perfect than a bowl of consommé. This clear, golden soup looks disarmingly humble, yet is capable

Equally to physicists who search for the origins of the universe, cooks of all ages are on the hunt for flavour. In this regard, much evidence points to the stock.

In the culinary world, there are undoubtedly as many sauces as there are dishes. However, not all sauces are made equal. There is an esteemed quintet that is regarded above

It is with great trepidation that I embark on a short series of articles covering sauces. This endeavour engulfs me in excitement, anxiety and responsibility at the same time, a

Salads are an essential part of any diet. However, an idea of what constitutes a salad is often laden with local peculiarities. For instance, in a Mediterranean culture, the word