Zapallo en Almíbar, Parte Dos–Candied Squash, Part Two

My recipe for Zapallo en Almíbar is evolving!  I think that’s how it starts with all family recipes that get passed down.  Everyone makes their adaptations until it tastes just right for them, and then they write it in a tattered notebook where their prized family recipes are held.  (Does your family have one of […]

Pionono de Crema con Palmitos–Hearts of Palm and Crème Fraîche Pionono

Americans are masters of 'small talk'.  The weather, the game, politics…quipped to both strangers and friends alike in grocery store aisles or pre-school pick-up.  This superficial conversation allows us to connect with our fellow man and yet remain uncommitted.  In the U.S., 'What do you do?' is a conversation starter, whereas in Argentina, it is […]

Candied Squash–Zapallo en Almíbar

A couple of weeks ago, there was a recipe request from Amy for Zapallo en Almíbar that sparked some interesting conversation on the From Argentina With Love facebook page. Katie of the wonderful blog Seashells and Sunflowers provided lots of great information. Zapallo en Almíbar is a typical Argentinean treat–cubed firm squash jarred in sweet […]

Pionono de Atun y Morrones–Pionono with Tuna and Roasted Red Peppers

  If there were ever a quality that would make a food lovable, for me that quality would be versatility. Take the humble Pionono–a handful of basic ingredients (above) blended together to create a spongy cake that has just about as many filling options as you can dream up. In the mood for something sweet? […]

Empanadas de Humitas–Corn and Piquillo Pepper Empanadas

Humitas are one of my favorite fillings for empanadas–and if you like corn, it will be one of yours, too. It's also vegetarian (if you make the dough yourself) a welcome variety from Argentina's meat-heavy menus. Humitas is really an adaptation of indigenous cooking at its most basic–ears of corn, grated fine, peppers roasted over […]