The Tampa Bay area has its first Brazilian “boteco,” the South American equivalent of a pub or Spanish taberna that is a cozy ...

A Brazilian shrimp stew made with coconut milk, lime, and colorful peppers. This version skips palm oil for a Med ...

The rear dining room is where a tasting menu will be served. Chicken Piri Piri Parmigiano (center) and Moqueca chawanmushi are among the dishes. Barry Brecheisen/Eater Chicago There’s a strong ...

In a large saucepan over medium heat, warm oil. Add onion and peppers and cook 5 minutes. Add paprika, chili flakes, tomato purée, and garlic and cook another 2 minutes. Stir in coconut milk, ...

On the menu, look forward to Japanese tempura and sushi, Brazilian churrasco and moqueca, Peruvian anticuchos and ceviche that caters to gluten-free, vegan and vegetarian diets too. With a unique menu ...

Let the moqueca cook over medium heat for about 15 to 20 minutes, or until the fish is cooked through and the flavors are well incorporated. In the last minutes of cooking, add palm oil to give the ...

"These chefs continue to elevate our city's reputation as a global food destination," NOWFE executive director Aimee Brown ...

In a large enameled cast-iron casserole, heat 1/4 cup of the oil. Add the onion, leek, garlic, celery ribs and leaves, parsley and thyme and season with salt and pepper. Cook over moderate heat ...

Master Sommelier Pavle Milic, of FnB in Scottsdale, Arizona, gave us the inspiration for this seafood salad, which pairs beautifully with white wines. “I was 14 when I started working for the ...

Hearts of palm take the place of seafood in this veganized version of the traditional seafood roll in The Colorful Family Cookbook. Serve with fries and a cold beer for the full Maine experience. For ...