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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Editor's note: Philadelphia food writers Joy Manning and Tara Mataraza Desmond drop by each week with Meat Lite, which celebrates meat in moderation. Meat Lite was inspired by the book coauthored by the two, Almost Meatless, due out in spring...
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I had a chicken empanada for dinner last night that had been billed as spicy but was actually unbelievably bland, and so perhaps you'll understand why I felt so sorry for myself when I saw Smitten Kitchen's recipe for...
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