As promised in Wednesday's post about ducks ( pato or marreco in Portuguese) in Brazilian cooking, Flavors of Brazil is offering up s…

When it comes to meat, some folks love beef but can't abide lamb, some love pork and others hate it. We've even heard that there ar…

Some names for recipes just plain have it wrong. Welsh rabbit, for example - there's not a long-eared, floppy-tailed little bunny withi…

When Flavors of Brazil was in Belém, Pará recently, one of the best things about our hotel's marvelous breakfast buffet was something w…

We'll wrap up our series of "On the Road" posts about the city of Belém and its unique regional cuisine, based on the bounty …

Probably the biggest puppy we ever saw was a two-month-old St. Bernard - it had to have been at least 100 lbs (50 lbs) and it was still a l…

In the hot, muggy, often stifling climate of Belém, simply being able to refresh oneself from time to time with a cone or cup of ice cream …

Photo by Adalton Ramos As with our earlier recipe for pato no tucupi in this series of posts about the Amazonian cuisine of the city of Be…

tacacá At the end of the afternoon in Belém, around four or five, just after the daily torrential downpour ends, a collective hunger pervad…

As we mentioned in last Friday's post about the three cornerstones of the cuisine of Belém, the staple carbohydrate upon which the cui…

Such is the fame of Pato no Tucupi, the most iconic dish of the Amazonian cuisine of Belém, that in the annual listing of the city's be…

The cuisine of Amazonian Brazil, and in particular the cuisine of the city of Belém, is complex and elaborate, even in its most traditional…

Although our current series of posts on the Brazilian city of Belém is intended to give a good overall view of the gastronomic culture of t…

From time to time Flavors of Brazil posts a series of related articles which we call "On The Road". Each series details the gastr…