These Brazilian-style greens are more brightly flavored than the long-simmered collards popular in the American South.
Cold marinated vegetables like these round out a good asado. The seasonings used here work well for zucchini, too.
A modern take on traditional rice-based paellas, this quinoa-based recipe from Maria Eugenia Terragno, becomes an ultimate one-pot-wonder of comfort foods.
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