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The 110 on TVP

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Buenos Aires Herald On Sunday supplement Food and Wine You have that friend who’s a vegetarian, you know the one. Always going on about seitan and tempeh and quorn and tvp. You nod and smile… The 110 on TVP

Pasted

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Buenos Aires Herald On Sunday supplement Food and Wine I’m not going to enter the fray and dispute over pasta here in Buenos Aires. For many of us from overseas, pasta here tends to be… Pasted

Wheat, not pink, berry

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Buenos Aires Herald On Sunday supplement Food and Wine The Turkish have their Bugday Çorbasi, the Saudis their Shorobat Il-Jereesh and the Jordanians their Shourbat Freekeh, and the Yemenis, Shorba Burr. From Cyprus, Tarhana; Algeria,… Wheat, not pink, berry

A bowl of chic

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Buenos Aires Herald On Sunday supplement Food and Wine For years I’ve maintained that Argentine cooking is the only cuisine on the planet to eschew soups. Oh, there are stews, big heaping one pot meals… A bowl of chic

Through the culinary lens

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Buenos Aires Herald On Sunday supplement Food and Wine Brown, green, yellow, red, Turkish, French, Puy, small, large… the world of the Lens culinaris, the lentil, is wide and varied. Delicious and nutritious, lentils pack… Through the culinary lens

Vice forgiven

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Buenos Aires Herald On Sunday supplement Food and Wine I’ve heard it said that the difference between French and Italian cooking is that for the former, it’s all about sauces, and the latter, it’s all… Vice forgiven

Behind the Eight-Ball

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Buenos Aires Herald On Sunday supplement Food and Wine One of the questions I get from visitors when I take them to local markets comes down to a sort of “how do you make sense… Behind the Eight-Ball