Every culture has their own version of dough stuffed with some kind of filling. Pierogi, arepas, gyoza, pelmeni, ravioli, manti, jiaozi—insert dumpling here. Large or small, boiled, baked or fried, give me any variation and I'm happy. In Argentina, the...
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This recipe for Braided Beef with Anchovies and Olives from Francis Mallmann's Seven Fires is a show-stopper. It's a dish that you will want to serve when you are looking to impress, be it foodie friends or finicky in-laws. The...
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The following recipe is from the June 17 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Omelet Gramajo is served in cafes and bodegas all over Argentina. There are many different stories...
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In the introduction to Seven Fires, Francis Mallmann talks about the taste of burnt. He says that adding an element dissonance to a dish makes it interesting, and that many chefs are too hung up on harmonious flavors. He uses...
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Photograph from Old Shoe Woman on Flickr There is a peach tree in my backyard, and for the past few weeks I have been paying more attention to it than usual. Ever since those tiny green peaches appeared on...
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Those who visit Argentina often say that it has a very European feel. This might have something to do with the fact that more than 86 percent of the Argentine population is of European decent. Much like the United States,...
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