{"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":1754920373217,"blocks":[{"type":"paragraph","data":{"text":"Its meat is half light, like that of anchovies, and half dark, like that of tuna, with flavors reminiscent of both, horse-eye jack is the best fish of both worlds, in the words of Ian Medeiros of Fixi Restaurante, in Arraial do Cabo."}}],"version":"2.18.0"}

{"time":1753473039104,"blocks":[{"type":"paragraph","data":{"text":"Mandaçaia, borá, jataí, uruçu-amarela."}},{"type":"paragraph","data":{"text":"Those who read these names might not even imagine that these are species of Brazilian native, stingless bees. Nor that their honey has a different flavor than what we are used to find on supermarket shelves."}}],"version":"2.18.0"}

{"time":1737980105269,"blocks":[{"type":"paragraph","data":{"text":"For centuries, eating turtle was a staple of the city's gastronomy. In the form of soup, pastry or fricassee, the delicacy was considered fine and consumed at high society banquets and also in less fancy restaurants."}}],"version":"2.18.0"}