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Caipirinha
Fresh, tart, and boozy, a caipirinha feels like the tropics in a glass.
Honey-Basil Lemonade
This simple lemonade combines fresh basil with a touch of honey.
Raspberry Limeade
A sweetened, non-alcoholic take on the Raspberry Lime Rickey, fresh raspberries are pureed with lime juice and just the right amount of sugar. Serve ice cold, with a splash of gin or vodka if you'd like.
Peach Caipirinha
Be sure to use ripe peach in this tart, refreshing spin on the classic Caipirinha.
Lychee-Thai Chili Lemonade
Sweet fresh lychees are cut with the heat of a Thai chili and tart lemon juice to make for a balanced, refreshing summer drink.
Cucumber-Basil Lemonade With Lemongrass
Thai flavors of basil and lemongrass combine with cooling cucumber in this mildly savory but totally drinkably tart lemonade variation.
Classic Lemonade
This classic, simple lemonade is made with fresh lemon juice, sugar, water, and just a pinch of salt for perfectly balanced sweetness and acidity.
Panela Limeade
A full-bodied, caramely limeade sweetened with panela.
Mango Shandy With Chile, Ginger, and Lime
A perfect summery drink that combines sweet, juicy mangoes, warming ginger, a hint of spice and vegetal notes from green jalapeño, refreshing lime-lemon soda and a crisp lager.
El Diablo con Limón (Tequila Punch With Cassis and Lemon)
This punch has rich berry flavor from the cassis, and a potent pop of bright tartness from an easy no-cook lemon syrup. Tequila's herbal undertones keep it from tasting like just another berry soda.
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.
Serve With
Grilled Brazilian Cheese Skewers (Espetinhos de Queijo de Coalho)
A popular snack in Brazil, these grilled skewered cheese sticks are easy to make and even easier to eat (maybe a little too easy).
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!
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.
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.
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...
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.
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...
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.
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
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.