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Issue #87[all previous issues]
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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.
his dish is great served with sautéed cabbage.
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.
Try out this sticky, not too sweet chutney if you have a glut of plums.
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.
Roasting grouse with tart crab apples makes for a delicious dish.
These servings of bruschetta, from Terruño, the restaurant at Club Tapiz, are canapé size.
Serve these noodles with a meaty stew.