{"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":1749736161873,"blocks":[{"type":"paragraph","data":{"text":"The leaves and seeds of pacová bring intense and unmistakable flavor and aroma. Sometimes referred to as “Brazilian cardamom,” pacová is used to season dishes and prepare beverages, including coffee."}}],"version":"2.18.0"}

{"time":1748790383239,"blocks":[{"type":"paragraph","data":{"text":"Rio de Janeiro is also a forest. Despite this, we do not consume even a third of the native or exotic fruits that grow vigorously here in the Atlantic Forest. We took advantage of the cajá-manga season to encourage its presence in the city's restaurants."}}],"version":"2.18.0"}

{"time":1748607348706,"blocks":[{"type":"paragraph","data":{"text":"Since the arrival of the first Europeans, honey from stingless native bees has always been prized for its quality, both in indigenous culture and among those who arrived here.  Finally, gastronomy recognizes the value of its multiple flavors."}}],"version":"2.18.0"}