The Food of Argentina: Asado, Empanadas, Dulce de Leche, & More, written by Ross Dobson and Rachel Tolosa Paz, features the wonderfully diverse and rich cuisine of Argentina. Highlights include Pizza a la Parilla (Barbecued Pizza), Lomito Completo (Steak Sandwich), Sambayón (Marsala Ice Cream), Pan Casero (Rustic Country Loaf), Ñoqui con Tuco (Gnocchi with Beef…
Caramel Apple Empanadas
My recipe for Caramel Apple Empanadas was first published on Sunday Supper Movement where I am a contributor. These Caramel Apple Empanadas are filled with autumn flavor! Diced Granny Smith apples are simmered in a spiced caramel sauce until softened and folded in a flaky, butter pie crust for a delicious and compact fall treat. They…
The Cuban Table Cookbook Review and Empanaditas de Chorizo
With the recent restoring of ties previously severed in 1961, Cuban cuisine is becoming increasingly more popular. I received a copy of The Cuban Table: A Celebration of Food, Flavors, and History, written by Ana Sofía Peláez, and found it to be a wonderful primer on this fascinating cuisine. For those previously unfamiliar, you will find foods rich with tropical…
Empanadas de Espinaca (Spinach Empanadas)
Empanadas (Empada in Portuguese) are hand pies originally from Portugal and northwestern Spain, Galicia. They can be traced back to the Middle East and India. There are now many variations of empanadas, as settlers brought them to North America, South America, and Asia. Empanadas de Espinaca were created by a bakery in Cali, Colombia. These…
