“Moqueca is a traditional Bahian seafood stew made with azeite de dendê (red palm fruit oil), bell peppers and coconut milk. This burger is inspired by it, with more than a few untraditional twists: ...

As the world's fifth-largest country and seventh most populous, Brazil's food is as vibrant and varied as its land and people. With nearly 5,000 miles of coastline, seafood is a major part of ...

The French chef and restaurateur Daniel Boulud has restaurants in New York City, Boston, Washington, D.C., Palm Beach, Miami, Toronto, Montréal, London, Singapore, and Dubai. Daniel is mostly known ...

Moqueca is a Brazilian seafood stew built on simple ingredients. There are many variations, but I’m drawn to this one with red palm oil from Bahia, the heart of Afro-Brazilian culture and cuisine.

Daniela Narcisco, a Brazilian cookbook author and food historian based in Florianópolis, the capital of Santa Catarina, Brazil, describes moqueca as “a wonderful addition to any Easter celebration”.

Place seafood marinara mix and prawns in separate bowls. Add half the olive oil and lemon juice to each bowl, season and toss to coat. Refrigerate for 20 minutes. Place a large wok over medium heat.

Moqueca is like Brazil’s version of chowder or a bouillabaisse. This is a recipe that originates from the northeastern state of Brazil called Bahia, but it is now widely found throughout the country ...

During the 2016 Summer Olympics, part of the fun is imagining you are there in Rio de Janeiro feeling the rhythm of the dance routines at the Opening Ceremony in Maracana Stadium. It would have been ...