Latest posts
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Carrot Cake with Brigadeiro Topping
A Brazilian carrot cake gets its sunny color from blended carrots, while a soft brigadeiro topping turns each slice into a treat. The key is blending the wet ingredients until completely smooth.
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Moqueca Baiana Without Guesswork
The best moqueca is fragrant and gently simmered, not rushed into a boil. This version explains when to add the fish, how to adapt the pepper, and what to serve alongside the broth.
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Pão de Queijo with a Crisp Shell
A good pão de queijo should be lightly crisp outside and stretchy in the middle. Here’s how to handle the dough, plus what to do if you have only one kind of polvilho.