Buenos Aires Herald On Sunday supplement Food and Wine Around the world, anywhere there are Italians, you’re likely to find Vitello tonnato, that classic dish of slices of cold poached veal topped with a creamy… What’s sauce for the veal is sauce for the eggplant
Buenos Aires Herald On Sunday supplement Food and Wine Having grown up in a household where Christmas was not celebrated, I had no tradition of particular holiday dishes associated with it. Oh, now and again… 1 in 7 fishes recommend
Buenos Aires Herald On Sunday supplement Food and Wine Apparently all the predictions are holding true. Peruvian cuisine is the “it girl” of the cuisine world and it seems like every time I turn around… Just be-causa
Buenos Aires Herald On Sunday supplement Food and Wine From the Kimbundu language, one of two dialects of Bantu, from the country of Angola, comes the word mu’keka, meaning, more or less, a kettle of… One fine kettle of fish
Buenos Aires Herald On Sunday supplement Food and Wine The common definition these days of a pescetarian seems to be “a vegetarian who eats fish”. That’s not in accord with the Vegetarian Society – the… In the salmon’s layer
Buenos Aires Herald On Sunday supplement Food and Wine A couple of weeks ago I promised you a gatuzo a la vasca recipe. I try not to make idle promises, so somewhere down below we’re… Cook gently and carry a pink stick
Buenos Aires Herald On Sunday supplement Food and Wine We’re back to the world of empanadas this week, but something a bit different. When it comes down to it, “empanada” really just means “in bread”,… Spiced fish pie