Born in Southern Brazil and now a resident of Texas, Evandro Caregnato shares Brazil’s unique cooking style with others through his line of Texas de Brazil restaurants and his recently released cookbook, Churrasco: Grilling the Brazilian Way (Gibbs Smith, 2016).
I, for one, am completely and totally obsessed with chimichurri. I can, and often do, eat it on absolutely any and everything–on a salt-crusted seared ribeye, topping garlic mashed potatoes, on Bibb lettuce as a salad, as a dip for pizza, dressing fried eggs for breakfast.. It can go on literally anything. I tried a few...Read More »
New From Our Test Kitchen: Texas De Brazil Cous Cous Copycat Recipe