Pork n’ chocolate
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…
Get your kare on
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…
Hopping down the bunny trail
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…
Like lambs in clover
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…
We’re on the lamb
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.…
Lunch steak
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…
The best parrillas
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…
Offal: Chinchulines, Mollejas, Corazon and Other Delights…
What’s Up Buenos Aires NEWS March 10, 2006 Offal: Chinchulines, Mollejas, Corazon and Other Delights… It’s a shame that the words offal and awful are virtual homonyms in the English language. It immediately gives some…