Passed down through generations
Family Recipes
The flavours that connect us, from Avó's kitchen to ours
Kitchen archive
These recipes matter because they were lived at the table first.
Before any of these dishes were written down, they were cooked for a full table — at holiday gatherings, in kitchens on both sides of the ocean, by hands that measured by memory. The photographs here are the family archive the recipes came from.
Breakfast
1 recipe
Lunch
1 recipe
Dinner
1 recipe
Desserts
1 recipe
dinner
Sunday table
Bacalhau à Brás
Traditional Portuguese · Alqueidão da Serra
Shredded salt cod with crispy potatoes, onion, and scrambled eggs, a Sunday staple in every Boal kitchen.
Family note: this is the Sunday pan that stayed on the table until the olives were gone.
dessert
Custard tarts
Pastéis de Nata
Portuguese Classic
Creamy custard tarts with flaky pastry and a caramelized top, the recipe Fátima perfected over decades.
Archive cue: holiday portrait nights were the ones that demanded a blistered tray of nata.
lunch
Winter comfort
Caldo Verde
Traditional Portuguese
The iconic green soup, thin kale ribbons in a potato broth with a slice of chouriço. Comfort in a bowl.
Kitchen memory: this is the lunch that traveled best between generations because it only needed bread and stories.
breakfast
Village oven
Pão de Milho
Alqueidão da Serra · Rustic
Dense, golden cornbread baked in a wood-fired oven. The recipe has not changed in four generations.
Archive cue: the bread matters because it is what every other dish leaned on — morning coffee, soup, and holiday leftovers.