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

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

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, ...

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 ...

“Everybody goes back to their roots,” says Van Aken. Indeed, Lopez crafted Mexican puerco rojo, Fonseca, a moqueca, fish stew from his native Brazil. “They think about what their families ...

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Coconut milk, dendê oil, and habaneros add more than just flavor to this simple shrimp stew. Jane Sigal is a food and travel writer and editor based out of Newport, RI. Sigal was Food & Wine's ...

The May 2003 story led with creamy, spicy shrimp moqueca from coastal Brazil. Related: 13 Vibrant Brazilian Food and Drink Recipes Now, F&W is taking a look back at this classic Afro-Brazilian ...

Shrimp Moqueca is a flavorful seafood stew made with marinated shrimp, coconut milk, tomatoes, dendê oil, and chiles. This Afro-Brazilian dish comes from coastal Brazil and was developed by ...

Moqueca de Peixe is a coconut milk-based fish stew. Credit: Texas de Brazil/ PRNewswire. Brazilian-American steakhouse Texas de Brazil has expanded its limited-time menu with two new dishes. The new ...