Jean Anderson

Editor's note:The recipe and introductory text below are from Jean Anderson's book A Love Affair with Southern Cooking。腌牡蛎鸡尾酒最喜欢的地方oysters are fresh, plump, and flavorful, meaning most of the South. The hostesses I know like to mound them in small crystal bowls, top them off with a little of the pickling liquid, and pass with toothpicks so that guests can "go spearfishing." Though the red serranos add color, I suggest sprigging the bowl with fresh dill umbels or sprigs of Italian parsley. Come to think of it, small fennel umbels would also be attractive and appropriate.Note: Because cooking clouds the oyster liquid, I pour it through a coffee filter–-lined sieve directly onto the oysters and spices. Makes for a prettier presentation at serving time.

The cornmeal-crusted shrimp are a crunchy contrast to the creamy risotto.

Oktoberfest fans, here's your dish. Wondra flour, which dissolves quickly to prevent lumps from forming, is what helps thicken the juices in this fall classic. You'll find it at the supermarket.

This rich dough takes a couple of hours to rise—just set it aside and forget about it.

This hearty soup gets rich flavor from linguiça, a delicious pork sausage from Portugal seasoned with garlic, paprika, and other spices. Spanish chorizo sausage is a great substitute.

Here's a mellow way to flavor this creamy and comforting Spanish custard dessert.

In this free-form tart, the filling is mounded in the center of the pastry and the edges are simply folded up around it.

Bayerischer WürsteltopfGermans like to layer meats and vegetables in a pot and leave them to cook. Not all their hot pots are all-day affairs, however. This one, a hearty main dish, is ready to serve in half an hour. Most of its liquid cooks away, so this is actually a mélange of broth-poached vegetables and sausage.

Hedy's favorite cucumber salad and one she prepares often, it's particularly good with poached salmon, trout, pike, cod, almost any fish. Hedy says that cucumber salad is often paired with sausages and potato salad. "That's quite traditional."

(Feijão Verde com Coentro e Alho) Editor's note:The recipe and introductory text below are excerpted from Jean Anderson's book The Food of Portugal。Anderson also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. To read more about Anderson and Portuguese cuisine,click here.There's a reason for adding the lemon juice and vinegar to the green beansafterthey've marinated. If you mix these acids in too soon, the beans will turn an unappetizing shade of brown.

(Pão) Editor's note:The recipe and introductory text below are excerpted from Jean Anderson's book Process This!。Anderson also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. To read more about Anderson and Portuguese cuisine,click here.What I wanted to do here was turn the food processor into a bread machine, that is, to see if I could proof the yeast, mix and knead the dough, even let it rise in the processor. I'm pleased to say that it worked perfectly. I don't recommend this technique for bigger batches of yeast dough, for more complex recipes, and certainly not for wimpy food processors with small work bowls (you need at least an 11-cup capacity). For this simple five-ingredient loaf, however, a big, powerful machine does it all. This "daily bread" of Portugal is both crusty and chewy thanks to the steam ovens in which it's baked (I bake my bread at very high temperature over a shallow pan of water). Because Portuguese flours are milled of hard wheat, I've fortified our softer-wheat all-purpose flour with semolina and find the texture exactly right. This dough is unusually stiff and for that reason I use the metal chopping blade throughout — the stubby dough blade merely spins the dough against the sides of the work bowl. I also use high-speed churning throughout (the ON button) instead of a "dough mode" because it does a better job of developing the gluten (wheat protein) that forms the framework of this bread.

(Bacalhau com Nata Feito à Moda da Enca Mello) Editor's note:The recipe and introductory text below are excerpted from Jean Anderson's book The Food of Portugal。Anderson also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. To read more about Anderson and Portuguese cuisine,click here.Enca Mello (called"Pequenina"by friends because she's so pretty and petite) is aLisboeta(Lisbonite) based at the Portuguese National Tourist Office in New York. She's an outstanding Portuguese cook and this recipe of hers is to my mind one of the best of all ways to preparebacalhau.

(Amêijoas na Cataplana Casa Velha) Editor's note:The recipe and introductory text below are excerpted from Jean Anderson's book The Food of Portugal。Anderson also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. To read more about Anderson and Portuguese cuisine,click here.The Portuguese ingenuity for combining pork and shellfish in a single dish dates back, it's been said, to one of the darker chapters of Iberian history — the Inquisition.Amêijoas na Cataplana,together with a number of other pork-shellfish combinations, were invented as a sort of culinary double-whammy to test one's Christian zeal (pork and shellfish being proscribed to both Jew and Moslems). On a recent swing through the Algarve Province, where this popularcataplanarecipe originated, I tried to verify the theory, without success. Manuel Paulino Revéz and Esteban Medel do Carmo, assistant directors at Faro's Escola de Hotelaria e Turismo do Algarve (Algarve Hotel and Tourism School), both doubt that there's any connection between the Inquisition and the creation of Portugal's many pork and shellfish combinations. They do admit, however, thatAmêijoas na Cataplanais a recipe so old that its genesis is clouded by the dust of ages. Whatever its origin, the gloriously soupy mélange of unshucked baby clams, ham, and sausages in garlicky tomato sauce is supremely successful. This particular version comes from Casa Velha, once one of the Algarve's top restaurants. Now closed, alas, it was located in a historic, heavily beamed farmhouse amid the umbrella pines and luxury estates of Quinta do Lago near Faro.Note: Portuguese clams are tiny, thin-shelled, and uncommonly sweet. The best substitutes are West Coast butter clams or, failing them, the smallest littlenecks you can find. This dish need not be prepared in acataplana,a hinged metal container shaped like a giant clam shell that can be clamped shut; any kettle with a tight-fitting lid works well. Finally, this is a naturally salty dish, so add no extra salt before tasting.

On Maryland's Eastern shore, watermen make a living pulling the "beautiful swimmers" (blue crabs) out of Chesapeake Bay. This recipe was given to me many years ago by a waterman's wife — pre-food-processor.Note:This one's for the mini food processor because amounts are small.