Pies are my favorite thing to bake. Pie is so underrated, and only eaten at Thanksgiving, but if we lived in a better world, pie would get more respect. I strive to create that world, one pie at a time.
This pie was for Friendsgiving
Zapallos are an Argentine squash, very similar to a zucchini. They are buttery and mild and one of the cheapest vegetables at the verduleria. They are versatile and can be incorporated into a number of dishes, but I think they make great quiches.
I miss peanut butter. I can live without it, but I miss it. In Argentina there is no peanut butter. Well, it exists, but one must go to China Town to find an expensive imported mini jar of Skippy. Sometimes one stumbles across a locally produced
I don’t suppose I will ever fully adjust to living below the equator. The reversal of the seasons is the most strange of phenomena. I still refer to June, July and August as Summer, despite the reality of winter. When Spring rolls around
Dulce de Membrillo was one of the many bizarre food products I had the pleasure of meeting in Argentina. This gelatinous fruit byproduct is an ubiquitous member of the distinguished list of classically Argentine ingredients. It can be
Have you heard of Smitten Kitchen? If you haven’t, you should check it out. It is the most glorious food blog in all the internet. I’m sure you’ll be charmed by this prolific
I have a strong preference for cooking from scratch. This preference was born from the unique Buenos Aires expatriated culinary experience. The foods I want to eat are not available here. So I just have to make them myself. While we all know
My Grandmother taught me many things. One particularly useful thing she taught me was how to bake a pie. Among many things, she was a great cook.
I was thinking of my Grandmother while eying the peaches at my verduleria. They were big and ripe
I purchased this organic whole wheat crust from Esquina de los Flores. It was great – chewy and wheaty. It made the perfect crust for this vegetarian quiche.