Yesterday's post on Flavors of Brazil concerned the lingering influence of Portugal upon its far-flung former colonies; in particular, ...

One of the wonders of the history of the second millennium CE (from the year 1000 to 2000) is how a miniscule nation tucked into a tiny co...

We mentioned in our last post that an authoritative Brazilian dictionary tells us that a moqueca can be made from fish, seafood, meat or egg...

The bright orange palm oil dendê, featured in yesterday's post on Flavors of Brazil, is closely connected in most Brazilians' mind...

Fruits of the Dendê palm Back in the earliest days of this blog, in the middle of a recipe post for an Italo-Brazilian-fusion risotto, w...

Up to now, we've been focusing on classic bolinho recipes in the current series of posts about one of Brazil's favorite bar snacks...

Last week, when we began this short series of posts about the Brazilian snack food called bolinhos, one of our readers asked for a recipe fo...