In this issue
Issue #87
These classic savory Argentine pastries are filled with an egg, beef and olive stuffing.
This recipe stems from the idea of giving everyone at the table a taste of grouse by adding a bird to a pot of baked beans.
Starchy yellow corn is best for this dish, best approximated in the United States by late-season corn or corn that has been off the stalk for several days.
The Colonial style rice dish with tender chicken drumsticks and thighs makes for heart-warming, rustic fare.
This dish is served at the Blauer Salon at Ringhotel Weinhaus Moselschild in Urzig, near Wehlen.
This soup is traditionally made with assorted herbs picked fresh from the kitchen garden.
Fresh Mendoza tomatoes, in season, are typically used for this dish; good canned tomatoes work well, too.
These servings of bruschetta, from Terruño, the restaurant at Club Tapiz, are canapé size.
