Chipotle Grass-fed Meatballs

Fernanda learned to cook in her grandmother's kitchen in Curitiba, Brazil, where she lived until setting off for New York City 8 years ago. Starting with Brazilian staples like rice and beans and moqueca (a hearty fish stew), those early experiences alongside Avó Anice inform her approach to food: simple methods, surprising combinations, diverse and local ingredients, and bold flavors. With her Brazilian heritage, family hailing from Greece and Eastern Europe, a year spent in Paris, a particular taste for the spiciest corners of Asian cuisine, and a Jewish husband, Fernanda is comfortable cooking all over the map.

Read more