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The Ceremony Of The Table

The Ceremony Of The Table

December, 1, 2017.

I may be a chef, but I am also a diner. I love to entertain, and as any host, table setting is one of the most enjoyable parts when preparing a dinner party. I just love picking the china, silverware, glassware ( I love to mix them) and flowers. And then, lingering on the table(…)

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Apple Cake for Thanksgiving

Apple Cake for Thanksgiving

November, 11, 2017.

If you are looking for dessert ideas to make for Thanksgiving, but don’t have tons of time to invest, I have a great suggestion for you: Apple Cake. Adapted from Dorie Greenspan’s cookbook Around My French Table (she is simply amazing!), this Apple Cake is the answer to all of your dessert problems, and cravings too.(…)

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Pumpkin Lasagna for Pumpkin Season

Pumpkin Lasagna for Pumpkin Season

October, 23, 2017.

I love classic lasagna. But I love even more bold lasagnas, featuring interesting combinations—like this one. Although this recipe is a bit time consuming, once assembled, you can freeze it unbaked, or keep in the fridge for up to 5 days ahead of time. Trust me, it’s worth the effort! This recipe is inspired by(…)

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Yom Kippur and The Art of Deleting

Yom Kippur and The Art of Deleting

September, 26, 2017.

I was reading an interview with a writer, and suddenly I realized the importance of his opinion regarding literature with embroidery, in which you go over and over with the unnecessary ribbons and paths of words. According to him, a good writer knows how to clean the manuscript to the back bones. It’s when we(…)

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Rhubarb Strawberry Pie

Rhubarb Strawberry Pie

June, 1, 2017.

Think pink! I love rhubarb and always try to create new recipes to use it, but I have to admit that this classic is—and will always be—my number one favorite way of using this vegetable! It’s a vegetable after all, from the buckwheat and garden sorrel family and the stalk is quite tart, which is(…)

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Joyful Occasion

Joyful Occasion

May, 1, 2017.

Last spring my daughter Bianca Laila had her Bat Mitzvah party. Between choosing dresses, buying make up, and bedazzling shoes, it was one of the most joyful occasions of my life! (If you don’t know what are bedazzled shoes, don’t worry. I didn’t know either. See on the photo) Arlene Rosenthal helped me a lot(…)

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Brazilian Haroset for Passover

Brazilian Haroset for Passover

April, 5, 2017.

  Every time I make Jewish food for the Holidays, I think of my Tia (aunt) Sarita who immigrated from Tangier, Morocco to Rio de Janeiro in the 60’s. I also think about Brazilian ingredients, the tropical flavors associated with my country, and how Brazilian Jews slowly incorporated that into a new, forming cuisine. Unanimously we(…)

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Appearance at CW6 News in San Diego

Appearance at CW6 News in San Diego

October, 24, 2016.

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Dulce de Leche and Coconut Roulade

Dulce de Leche and Coconut Roulade

September, 22, 2016.

Dulce de Leche is present in all of cuisines of Latin America. From Chile to Venezuela, Argentina to Brazil. In fact, there is an unofficial rivalry between who invented dulce de leche: Argentineans from the region of La Paila claim the glory, and we Brazilians, also fight for the title. It is true, especially to(…)

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Step by Step Chicken-Stuffed Beef Roulade

Step by Step Chicken-Stuffed Beef Roulade

September, 15, 2016.

  Meat stuffed with chicken, a specialty from Goias. Wait. What? At first, it seems like an odd combination but when you taste, you’ll love it! The roulade is slowly roasted and presents a spectrum of textures: crusty and flaky meat around the edges and moist ground chicken stuffing packed with aromatic flavors in the(…)

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Asparagus with Shallot and Parsley Sauce

Asparagus with Shallot and Parsley Sauce

September, 7, 2016.

   Simple recipe to take advantage of the last days of summer! Treat asparagus like flowers, and keep them in a vase under water, covered with a loose plastic around them to protect the tips. In this recipe I like to boil the asparagus, but you can also grill or roast them. You can serve(…)

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Rio Olympics 2016, NBC Today Show (Molten Brigadeiro Cake)

Rio Olympics 2016, NBC Today Show (Molten Brigadeiro Cake)

August, 25, 2016.

<div style=”position:relative; padding-bottom:63%; padding-bottom:-webkit-calc(56.25% + 50px); padding-bottom:calc(56.25% + 50px); height: 0;”>    <iframe style=”position:absolute; width: 100%; height: 100%;”    src=”http://www.today.com/offsite/molten-brigadeiro-cake-coconut-mousse-it-s-dessert-brazilian-style-744461379730″ scrolling=”no” frameborder=”0″></iframe>  </div>

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Rio Olympics 2016, NBC Today Show (Grilled Shrimp with Caipirinha Vinaigrette)

Rio Olympics 2016, NBC Today Show (Grilled Shrimp with Caipirinha Vinaigrette)

August, 25, 2016.

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Leticia’s Portuguese Soup on Kosher Eye

Leticia’s Portuguese Soup on Kosher Eye

August, 25, 2016.

  Ingredients: 2 cups bread, cut into 1/2-inch cubes 2 tablespoons + 1/4 cup extra virgin olive oil Kosher salt and freshly ground pepper 1 teaspoon white wine vinegar 3 garlic cloves, finely minced 5 cups chicken stock 4 eggs 5 packed cups of fresh cilantro leaves Directions: Pre-heat the oven to 350˚F. Place the(…)

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Leticia’s Pineapple Smoothie on Extra Crispy

Leticia’s Pineapple Smoothie on Extra Crispy

August, 25, 2016.

Ingredients: 2 cups cubed pineapple (about ½ pineapple) ⅓ cup mint leaves 1 to 2 tablespoons sugar, to taste ½ cup water, plus more if needed Directions: Place the pineapple, mint leaves, and sugar in a blender. Add the water and blend until smooth. Serve in a highball glass over ice.

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Leticia Rolled Sausage Bread on The Daily Meal

Leticia Rolled Sausage Bread on The Daily Meal

August, 25, 2016.

Ingredients: 4 cups all-purpose flour 2 teaspoons (1 envelope) dry yeast 1 2/3 cups warm water 5 tablespoons olive oil 1 pound linguica, or other cured smoked pork sausage, cut into 1/4-inch-thick slices Leaves of 3 sprigs of fresh rosemary Directions: Sift the flour and salt in a large bowl. In a small bowl, whisk(…)

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