Leticia Moreinos Schwartz

Catupiry Blueberry Tart

February 27, 2022

I’ve been thinking about how to use catupiry in desserts. This Catupiry Blueberry Tart is the answer! Other than Romeo and Julieta, a

Catupiry Brazilian Cream Cheese

February 26, 2022

You probably never heard of this cream cheese, but the Catupiry Brazilian Cream Cheese reigns. It’s one of the few Brazilian foods. The trademark became

Chocolate Cupuaçú Cake

February 21, 2022

This Chocolate Cupuaçú Cake is not a fast recipe, but well worth the time to make it. If you’re looking for Olympian baking, this is

Dona Nena Chocolates From the Amazon

February 21, 2022

To arrive at Ilha do Combú, I paid $7 Reais (about US$1,20), cruised down the river on a small ferry venturing through the muddy brown

Honey Roasted Nuts

February 18, 2022

In my last post, I wrote a beautiful story about Honey Bees Making Honey. If you have a good jar of honey, this recipe will

Honey Bees Making Honey

February 18, 2022

The more our society depends on technology, the more I try to find ways to bring myself back to a world without computers, electronic devices,

Wild Rice Salad with Bok Choy

February 8, 2022

Summer salads are great, but winter salads can be even better! This Wild Rice Salad with Bok Choy is a “full meal kind of salad”

Pudim de Leite

February 1, 2022

Brazilian Crème Caramel, or Pudim de Leite is a benchmark of Brazilian sweets. Almost every cuisine has its version of flan, but what makes the

Beef Tamales

January 16, 2022

Cooking food inside plant leaves is a practice made in many cuisines. Grapes, banana, and corn leaves (or husks) make for a fascinating cooking technique