Portuguese Flan from Priscos (Pudim Abade de Priscos)
January 10, 2011
Pudim Abade de Priscos My love for Portuguese sweets keeps on growing at the first sight of an eggy recipe. So after writing this 3
Celeiro- Interview
December 12, 2010
Part Two: Interview With Celeiro’s Chef Lucia Hertz I have been trying to describe Celeiro’s food since the day I ate there for the very
Celeiro
December 10, 2010
Part One: Review The restaurant Celeiro has been at the same location for an astonishing 28 years. The owners have continually refused to expand the
Seared Fresh Tuna with Hearts of Palm Tagliatelle and HorseRadish Sauce
November 12, 2010
Part three Chef Ludmilla Soeiro shared this recipe with me and although not everyone will find Pupunha hearts of palm easily, I still wanted to
Interview with Zuka’s Chef Ludmilla Soeiro
November 11, 2010
Part two Not every restaurant in Rio is packed full for lunch and dinner every night of the week. But Zuka is. So what’s the
Zuka
November 10, 2010
Part One Sometimes I wonder what would an acclaimed restaurant critic from the US would write about some of Rio’s restaurants. When I took a
Caldo de Piranha
October 6, 2010
It’s hard to imagine a restaurant in Teresópolis serving Brazilian mid-western food. But for Mr. Ernani Antônio de Oliveira, Caldo de Piranha is a specialty.
Piranha, Heavenly Super Fish
October 5, 2010
If a fish could speak Portuguese or English, I would tell piranhas how famous they are. Maybe the Piranha, heavenly super fish would change their
Tamarind Ice Cream
August 8, 2010
Whenever I think of tamarind, the first thought that comes to my mind is a small, round, dark brown candy that was sold by the
Tamarind
August 8, 2010
Whenever I think of tamarind, the first thought that comes to my mind is a small, round, dark brown candy that was sold by the
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Saveur Article: Taking Root
It’s time cassava claimed its place on the American table. Read Full Post
Saveur 100
Saveur100
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Fine Cooking Steak Garlic
