The cuisine of Brazil.

Brazilian cooking is made of regions, and each one tells a different story. Minas Gerais has pão de queijo, feijão tropeiro and the wood-fired stove; Bahia cooks with dendê palm oil, coconut milk and chili; Rio Grande do Sul makes arroz carreteiro the dish of travelers and campers; São Paulo brings it all together, from immigrant heritage to neighborhood bars; Rio de Janeiro has the Sunday feijoada; Ceará, baião de dois; Pernambuco, cartola; Pará, the vatapá of bread and dried shrimp; and Goiás, the one-pot galinhada.

Here Brazil comes first. The recipes use everyday supermarket ingredients, and the swaps are regional or cheaper: regular Minas cheese in place of the semi-cured kind, tilapia in place of grouper, carne seca in place of charque. It is for people who cook at home in any city in the country, and also for those who miss the taste from far away.