We are aware that the majority of our readers live in the Northern Hemisphere, some of them in very cold locations, and for those readers t…

It's been a rough start to winter in Europe and North America recently, but Brazil is currently suffering one of its hottest and driest…

As detailed in our most recent post , Brazil's nascent flor de sal industry is centered on the northeastern Brazilian state of Rio Gran…

flor de sel crystals NaCl is the four-letter chemical recipe for salt, a mineral that is an essential component of human nutrition. A che…

Although there is probably no other ingredient that is more Brazilian than palmito (palm hearts or hearts of palm), for palm trees grow alm…

Tiradentes The small hilltown of Tiradentes (pronounced cheer-a-DEN-cheese), located in the mountains of Brazil's Minas Gerais state, i…

This Brazilian take on the French classic dish boeuf bourguignon retains traditional French touches like pearl onions but makes a bold leap…

There's more to Brazil's national liquor cachaça than hard-core shots and tropical caipirinhas. At least according to some innovati…

Properly made, a plate of feijoada , Brazil's most popular candidate for the status of "national dish", is a vegetarian's…

Last week the highly-respected British newspaper, The Guardian , published a lengthy article on Brazil's new place at the forefront of …

Yesterday we posted a very down-home recipe for green amaranth (bredo in Portuguese) in a creamy coconut-milk sauce. Although there's …

A long time ago clever Brazilian cooks and foodlovers discovered that there is a natural affinity between meats and poultry and sharp, live…

Judging from the statistics that Google kindly compiles for bloggers whose blogs are hosted on Google Blogger , Flavors of Brazil 's re…

In Friday's post on carambola , aka starfruit, we mentioned that relegating that beautiful and delicious fruit to being nothing more th…