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Pork n’ chocolate

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Buenos Aires Herald On Sunday supplement Food and Wine We joke about the ubiquitousness of dulce de leche here, wondering when the first restaurant is going to offer up a steak or innards with some… Pork n’ chocolate

Get your kare on

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Buenos Aires Herald On Sunday supplement Food and Wine When most of us think about curry, we think India and southeast Asia, we don’t immediately think, Japan. And when we think Japan, we think sushi… Get your kare on

Hopping down the bunny trail

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Buenos Aires Herald On Sunday supplement Food and Wine Tastes like chicken. You know that’s not true, everyone says that to try to get you to eat something different in the lighter meat category. I’ve… Hopping down the bunny trail

Like lambs in clover

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Buenos Aires Herald On Sunday supplement Food and Wine Now that warm weather, maybe even hot weather, has established a firm footing for the year here in BA it’s time to start thinking about lighter… Like lambs in clover

We’re on the lamb

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Buenos Aires Herald On Sunday supplement Food and Wine Spring has sprung, more or less, the temperature is doing the montaña rusa and the rains they be a falling. Yeah, that’s spring here in BA.… We’re on the lamb

Lunch steak

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Buenos Aires Herald On Sunday supplement Food and Wine This last week I was listening to an NPR broadcast online, an interview with Eugene Gagliardi, the inventor of the Steak-Umm (and other “convenience foods”), that… Lunch steak

The best parrillas

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Cuisine & Vins November 2007, page 118 cuisine insider tips The best parrillas This was an editing disaster – The introduction and several paragraphs that left it with no continuity were left off of the… The best parrillas