A look at local food discoveries, whether it’s a particular dish or an ingredient, often with one or more recipes.
“Whether Moldova or Transnistria are nations is a question for 100 or 400 years ago.” – Ryan Lanham, Identity Unknown Buenos Aires – I knew nothing, truly nothing, about the nation-state of Transnistria, as it is known in English, or the Pridnestrovian Moldavian Republic as others know it. It’s a conflict which I’ve probably seen… Read More Declaration of Dinner
But what a witch is Spring! Into the great cold city of stone and iron a message had to be sent. There was none to convey it but the little hardy courier of the fields with his rough green coat and modest air. He is a true soldier of fortune, this dent-de-lion — this lion’s… Read More Lion’s Tooth Pesto
I had fallen victim to what is called, by its detractors, food porn … the shows made now are full of exacting, intimate, amplified and exaggerated beauties. It’s not erotic, I can confirm – that’s not why it’s called food porn. It’s just unreal. You will never meet a Playmate of the Month; you will… Read More Progreso Porn
“…a splendid artichoke of anecdotes, in which not merely the heart and leaves but the thistles as well are edible.” – John Leonard, Australian Poet Buenos Aires – On August 24th, 1853, chef George Crum, of the Moon Lake Lodge Resort in Saratoga Springs, New York invented the Saratoga Chip, the very first potato chip.… Read More Winter Veggies
But a little milk, butter and cheese are acceptable because no harm is done in obtaining them.” – Sri Sathya Sai Baba, Indian Spiritual Leader Buenos Aires – Yesterday was all about cheese. In fact, it started a week or so ago, on a re-visit to Chère Sophie with our friend Rick, and after lunch… Read More Cheese Heaven
The crab that walks too far falls into the pot.” – Haitian proverb Buenos Aires – Maryland may have its crab bashes, but northern Peru has its crab bursts. Cangrejo reventado, much as it sounds like taxonomic nomenclature, simply means “burst crab”. I got to taste this dish once on the beach in Trujillo and… Read More Crab Burst
“[Cooking] is spontaneous. It’s what hits you at the moment, not the result of years of carefully crafting details. It doesn’t follow a strict formula, though you might notice similarities and consistencies of style. All the rules are open to reinterpretation. – paraphrase from Chip Camden, software developer Buenos Aires – With strains of the… Read More Argentine Modern
“The task of keeping food vibrant and interesting, particularly food that belongs to a long tradition, is the challenge of any cook, professional or amateur. For those who have a repertoire of their own, the repetitive aspect of cooking and the demands of our relentless need to eat can easily turn cooking into a dull… Read More Sorry, No Rijsttafel Here…