October took us from Argentina to Hungary, the Ozarks to Oahu, Canada’s Prince Edward Island to Switzerland and plenty of places in between—all in the name of great food and drink. Here’s a collection of all the recipes featured in issue 159, from tropical cocktails to pizza-style steaks.
The classic Argentine empanada is shaped like a half-moon, but the pattern of its seal differs to indicate the unique flavors inside. This recipe, with a braided crimp and a spicy beef filling, is baked rather than fried in Argentine style.
After flan, bread pudding is perhaps the most popular dessert in Argentina, often enjoyed alongside a cup of coffee. This Italian-inspired version, which first appeared in the iPad edition of our October 2013 issue, is on the lighter side, with fresh hints of citrus.
Empanadas de Carne y Queso (Ham and Cheese Empanadas)
To please her hungry lunch crowds, Margarita Verón, owner of Maxi-Mir Rotisería in Palermo, makes empanadas with many fillings, including cheese, meat and pepper, and the ham and cheese empanada filling that inspired this recipe. See the recipe for Empanadas de Carne y Queso »