Alexandra Olsen

Rabanada is usually served as a mid-afternoon snack in Brazil, but fits the bill for an American brunch.

Galinha arrepiada is a decadent and creamy chicken casserole is commonly used as a spread or topping in Brazil.

Crunchy on the outside, chewy on the inside, Rosca “buns“ are a snack that is best served fresh, straight out of the oven.

A family get together after more than a year is cause for celebration and Grandma’s favorite -- salmon.

This month’s recipe is inspired by the fall produce that now lines the shelves of my local grocery store and created for an early “friendsgiving” dinner.

Known as “palmito” in Brazil, hearts of palm is a popular vegetable in Central and South American cuisine.

If you were to walk into any given house in Brazil around lunchtime, chances are you would see rice and beans on the table surrounded by various add-ons.

Norwegian heritage is one thing that distinguishes Decorah in northeast Iowa.

Brazilian “Bolo de Bruxa,” translates to “witch’s cake,” a deliciously sweet, cinnamon apple cake that is filled with raisins and nuts that is made in a Bundt cake pan.

This layered mousse recipe from Brazil is perfect for those with a sweet tooth.

Need a quick, easy meal? Try galhinada, a one-pot, chicken and rice meal.

“Beijinhos,” which literally translates to “little kisses,” are these delicious little coconut truffles that were a staple at every one of my birthday parties growing up.

With a nearly 50-year history, the Iowa Ceramics Center and Glass Studio is known to many as a place where …

Recipe handed down through four generations

When traveling abroad, Americans are often surprised to find that, in many countries, dinnertime is usually much later than what …