Tested & Perfected for You --- Recipes you are sure to love from Once Upon a Chef. We hand-select each recipe in this week's newsletter!
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| PREVIEW TEXT GOES HERE | Tomato Soup | | |  | | | This tomato soup is my go-to during the chilly fall and winter months. It's an easy recipe made with canned tomatoes and pantry staples, and the creamy texture comes from blending the tomatoes—no heavy cream needed. You've got plenty of options for serving: keep it simple, top it with croutons, basil, and Parmigiano-Reggiano, pair it with grilled cheese sandwiches, or for something different, serve Brazilian cheese bread on the side. | | READ MORE | | | | Brazilian Cheese Bread | | |  | | | If you've ever been to a Brazilian steakhouse, or churrascaria, you've probably tried pão de queijo—those irresistible little cheese breads with a crispy exterior and gooey, chewy center. Their unique texture comes from tapioca flour, which is naturally gluten-free. They're wonderfully easy to make—the batter comes together in a blender and bakes up quickly in a mini muffin pan. While at steakhouses the rolls are served as a side dish to complement the meat-heavy meal, in everyday Brazilian life, they're more often enjoyed as a snack or breakfast treat. | | READ MORE | | |  | | | | Be Inspired | | | | | | | | | | | | WHAT YOU'RE SAYING | | | | "Made these for my teenage boys using ribeye steak and they devoured them. Served cheese whiz on the side for dipping, and I have no regrets!" —ERICA | | | | | | | | |
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