{"time":1758731396503,"blocks":[{"type":"paragraph","data":{"text":"Good cuisine depends on the season. The Instituto Bazzar asked chefs it admires what they expect from spring. The responses show that their recipes are born from the intersection of biodiversity, technique, and creativity.  "}}],"version":"2.18.0"}

{"time":1757516443221,"blocks":[{"type":"paragraph","data":{"text":"Chef Lydia Gonzalez (@lydiapgonzalez), of Angá Ateliê Culinário (@angaatelieculinario), tells which items she looks forward to most in winter and which best embody nature in the coldest season of the year."}}],"version":"2.18.0"}

{"time":1753386643411,"blocks":[{"type":"paragraph","data":{"text":"Jasmine rice cooked in a clay oven with “fruits of the earth,” which change constantly according to the season."}}],"version":"2.18.0"}

{"time":1751142395330,"blocks":[{"type":"paragraph","data":{"text":"Lasai Restaurant has been chosen as the 28th best restaurant in the world by the 50Best awards. Chef Rafa Costa e Silva, known for worki with and seasonal ingredients, talks about the value of this choice."}}],"version":"2.18.0"}

{"time":1750851862464,"blocks":[{"type":"paragraph","data":{"text":"A tasty fish that is rarely talked about is the black drum (perumbeba). Abundant in the Araruama Lagoon from April to July, it is caught by artisanal fishing and brought by the fishermen to Rio de Janeiro´s restaurants."}}],"version":"2.18.0"}

{"time":1750270696084,"blocks":[{"type":"paragraph","data":{"text":"Do you only think about harvests when you are in Europe? In Rio de Janeiro, winter is when tubers thrive. Time to enjoy the peak flavor of turmeric, mangaritos and radishes."}}],"version":"2.18.0"}