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Salpicão is the creamy chicken salad that appears on Brazilian tables at Christmas and New Year’s Eve, studded with carrot, celery, ham and olives and crow

Salada de palmito is a fresh, tangy salad of tender hearts of palm, ripe tomatoes and red onion, dressed simply with olive oil and lime. It is on the salad

Jiló is a small, green, slightly bitter relative of eggplant that Brazilians either love or hate, and the people who love it are devoted. Sautéed with onio

Vagem refogada is the simple, homey way Brazilians cook green beans: blanched until just tender, then tossed in a pan of garlic, onion and a little tomato.

Torta de palmito is a creamy, savory hearts of palm pie that appears at Brazilian birthday parties, potlucks and Sunday lunches. The filling of tender hear

Chuchu refogado is the humble, homey side that shows up on Brazilian lunch tables week after week. The mild, crisp chayote squash is sautéed with onion, ga

Mandioquinha, also called batata-baroa, is a pale yellow root with a sweet, almost celery-like flavor that Brazilians whip into a famously silky purée. It

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