2026

Brazilian white rice is never plain: it is first sautéed with garlic and onion, which gives it a savory flavor and fluffy, separate grains. Here riced caul

Couve à mineira is a tangle of collard greens sliced into ribbons as thin as threads, then flashed in a hot pan with garlic. It is the bright green, slight

No Brazilian barbecue or feijoada is complete without farofa, the buttery, toasted crumb that gets sprinkled over meat, beans and rice. Classic farofa is m

Peixada cearense is the generous fish pot of Ceará, on Brazil’s northeastern coast. Thick pieces of fish are poached with tomatoes, peppers, onion, cabbage

Bacalhoada is the festive salt cod bake that fills Brazilian homes on Good Friday and Christmas. Thick flakes of cod are layered with onions, peppers, toma

Camarão ao alho e óleo is the simplest seafood dish on the Brazilian beach: shrimp flash-cooked in olive oil with a heap of garlic, finished with butter, l

Casquinha de siri is sweet crabmeat sautéed with tomato, peppers and coconut milk, piled back into crab shells and baked under a golden cheese crust. It is

Caruru is a thick, savory stew of finely chopped okra cooked with dried shrimp, onion, ground nuts and dendê oil. It is one of the fillings for acarajé and

Vatapá is a rich, golden cream of coconut milk, ground nuts, dried shrimp and ginger, finished with dendê oil and plenty of fresh shrimp. Baianas spoon it

Bobó de camarão is pure comfort: plump shrimp folded into a silky purée enriched with coconut milk and dendê. In Bahia the purée is made from cassava, whic