Similar Recipes
Pão de Queijo (Brazilian Cheese Bread)
Pão de Queijo (Brazilian Cheese Bread) is a popular snack and breakfast food. Making these gluten-free puffs from scratch is easy, and only requires a handful of ingredients.
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Grilled Provoleta Cheese
Traditionally pan-fried, this grilled version of an Argentinian dish features provolone cheese that's soft but not completely melting, and is finished with a sprinkling of oregano and crushed red pepper.
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Churrasco Steak
Churrasco takes different forms around South and Central America. This one channels the Argentine approach, cooked on a plancha or grill and bathed in herbal and garlicky chimichurri sauce.
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Cuñapes/Pão de Queijo (South American Cheesy Bread)
This cheesy and addictive South American bread goes by many names, but whether you call it pão de queijo, cuñapes, or pan de bono, it's always equally delicious. This version is made with Brazilian fermented tapioca starch for extra tang and an authentic flavor. A combination of chopped Cheddar and Grana Padano cheeses add both a stretch texture and salty bite. Best of all, they bake up perfectly from frozen so you can always have a stash on hand to quell even the most aggressive cheese cravings...
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Halloumi and Vegetable Skewers
A gift from the gods, halloumi—a semi-soft cheese from Cyprus made for grilling or pan-frying—is skewered alongside red onion, tomato, and zucchinis to create a delicious fresh and salty meal on a stick.
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Grilled Italian-Style Lamb Skewers (Arrosticini Abruzzesi)
A special grilling setup recreates the traditional canalina grill used to cook these Italian lamb skewers.
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Brazilian-style Peel And Eat Shrimp with Fried Garlic (Camarao ao Alho)
I wanted to eat everything in Brazil. My wife was happy with just the beach and an endless pile of camarão a alho, the Brazilian version of garlic shrimp: diminutive ruby-red, briny, thin-shelled gems, complete with head and legs, glistening in olive oil and fried garlic. Here's how to make them at home.
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Pinchos Morunos (Moorish Skewers)
Brining helps the meat stay moist over the high heat of the grill—even if it stays over the flames a tad too long.
Grilled cheese & rice cake skewers (Cheese-tteok-kkochi: 치즈떡꼬치)
In my last recipe I showed you how to make Korean street toast. I'm very happy to see many people have made it and enjoy the recipe. Today I'll introduce you to another Korean street food: Grilled cheese and rice cake skewers! When I visited Korea a couple of years ago, I tried this from a...
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Grilled Jerk Pork Skewers
I tend to go into grilling kicks—my latest is a need for spicy heat. It started with the sweet and spicy corn slathered with chili-lime butter, then the smoky bite of honey chipotle wings, and this week it was jerk pork skewers, made with fiery habenaros.
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A popular snack in Brazil, these grilled skewered cheese sticks are easy to make and even easier to eat (maybe a little too easy).
Serve With
Feijoada: Brazil's National Dish
This feijoada recipe is a relatively simple one, and I think it has a good balance of smokiness and meatiness. Cooked low and slow, everything in this feijoada––the meat, beans, onions, and garlic––will all meld together perfectly.
Brazilian Fish Stew (Moqueca Baiana)
Brazilian Fish Stew - A traditional Brazilian dish with a to-die-for tomato coconut sauce. Incredible fish stew, easy to make with everyday ingredients!
Brazilian Coconut Chickpea Curry
Brazilians make everything more interesting... including canned chickpeas! This Brazilian Chickpea Curry is simple to make and as fabulous as it sounds.
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Hardcore Feijoada
Note: For best results, use as many different salted pork parts as available, though you can always make it with just a few. Straight up salt pork and slab bacon with some good sausage will be quite delicious. Farofa is...
Pão de Queijo (Brazilian Cheese Bread)
Pão de Queijo (Brazilian Cheese Bread) is a popular snack and breakfast food. Making these gluten-free puffs from scratch is easy, and only requires a handful of ingredients.
Brazilian-style Peel And Eat Shrimp with Fried Garlic (Camarao ao Alho)
I wanted to eat everything in Brazil. My wife was happy with just the beach and an endless pile of camarão a alho, the Brazilian version of garlic shrimp: diminutive ruby-red, briny, thin-shelled gems, complete with head and legs, glistening in olive oil and fried garlic. Here's how to make them at home.
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Brazilian Lemonade (With Limes and Condensed Milk)
Brazilian-style lemonade is made with fresh lime juice and sweetened with condensed milk. It's a richer, sweeter version of the lemonade we're used to, and excellent with a shot of Cachaça.
The Chef's Choice Platter inspired by Monster Hunter: World — Binging With Babish
The Chef’s Choice Platter has haunted me for years. A glorious, cross-cultural mishmash of cuisines piled high and deep, devoured by a warrior and downed with a flagon of ale. Then it dawned on me: it was a “chef’s choice” platter, and I’m the chef! So I’m making what I want and devouring it like a
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Grilled Whole Fish With Molho à Campanha (Brazilian Pico de Gallo)
Molho à campanha is a lot like Mexican pico de gallo, except it uses vinegar instead of citrus juice and adds more peppers to the mix of tomato, onion, and cilantro. It's most commonly served alongside charred steaks, but it's just as good spooned over grilled whole fish as in this recipe.
Cuñapes/Pão de Queijo (South American Cheesy Bread)
This cheesy and addictive South American bread goes by many names, but whether you call it pão de queijo, cuñapes, or pan de bono, it's always equally delicious. This version is made with Brazilian fermented tapioca starch for extra tang and an authentic flavor. A combination of chopped Cheddar and Grana Padano cheeses add both a stretch texture and salty bite. Best of all, they bake up perfectly from frozen so you can always have a stash on hand to quell even the most aggressive cheese cravings...