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Mousse de maracujá is light, tangy and creamy, a passion fruit dessert found at Brazilian family gatherings everywhere. The classic version is three ingred

Cocada is a chewy, golden coconut candy from northeastern Brazil, sold on trays by street vendors and at beach stalls. This white cocada is made with cocon

Alho e sal, garlic and salt, is the base of everyday Brazilian cooking. Many cooks keep a jar of it in the fridge and start rice, beans, meats and vegetabl

Tempero baiano is a warm, earthy spice mix sold in markets across Brazil and used in stews, meats, fish and beans. Recipes vary from family to family, but

In homes and restaurants all over Brazil, a small glass bottle of whole hot peppers steeping in oil or vinegar waits on the table. Malagueta peppers are th

Molho vinagrete is the bright, tangy salsa that sits beside every Brazilian churrasco, feijoada and grilled fish. Tomato, onion and bell pepper are chopped

Salada de repolho is the crisp, tangy cabbage salad that sits next to rice, beans and grilled meat on countless Brazilian plates. Unlike creamy American co

Salada de chuchu is a cool, refreshing salad of tender chayote dressed with olive oil, vinegar, tomato and herbs. It is an everyday side in Brazilian homes

Tabule, the Brazilian spelling of tabbouleh, came with Lebanese and Syrian immigrants and is now sold in bakeries, salad bars and snack shops across Brazil

In Brazil, a bowl of salada de maionese, often simply called maionese, is the creamy vegetable salad that comes out for Sunday barbecues and holiday meals.