One week after Easter, it was time to finish off the goat meat left over from dinner last Sunday. Michael and I roasted a goat shoulder with garlic, rosemary and marjoram on Easter. It was good, if not slightly overcooked because I didn’t have a meat thermometer. The next day…

When I think fast food in Argentina, I think empanadas. Baked or fried dough filled with various combinations of meat, cheese and vegetables. What’s not to like? There are endless options for buying traditional empanadas in Buenos Aires, and each one costs less than a dollar. I’d be silly to…

September 14th, 2009 — 11:00am I believe that if you want to know a city, you have to embrace the streets. In Buenos Aires, I walk between three and 12 miles each day, venturing to different corners of the city and using new routes all the time. And if Anthony…

Senior year of high school I went to my best friend Annabelle’s house every Friday night for Shabbat dinner. I’m not Jewish, but I went for the food and the company. Annabelle’s family is from Venezuela so both are always enjoyable. One of my favorite foods we’d have were arepas,…

My three months in Buenos Aires are up, sadly. I loved getting to know the city by walking everywhere and sitting in parks peoplewatching. The weekends were my favorite because everyone spent the day outside. I would walk to Puerto Madero’s Costanera Sur, where I’d be surrounded by local people…

My three months in Buenos Aires are up, sadly. I loved getting to know the city by walking everywhere and sitting in parks peoplewatching. The weekends were my favorite because everyone spent the day outside. I would walk to Puerto Madero’s Costanera Sur, where I’d be surrounded by local people…

I love carbs of all kinds, but Indian naan has to be one of my favorites. Last year my mom and I went on a naan baking binge, trying to find the right recipe and technique. There is quite a lot of variation. Some call for yeast, others just use…

You might be familiar with our ‘what is that and why is it in your fridge/freezer/pantry‘ series. Here’s a look inside the trunk I packed recently. What is all that and why did I board a plane with it? Answers and an update after the jump. It’s an immersion blender,…

At first mention, the idea of a sauceless, cheeseless pizza doesn’t seem too enticing, so if it makes you feel better, you can call these flatbreads or something else. I’m happy thinking of them as pizzas where the focus is all dough and toppings. (In case you’re new here, I…

In the Los Angeles Times food section today, editor Russ Parsons (also the author of How to Read a French Fry, which I started reading the other day) discussed the benefits of adding acids like vinegars to a dish. How many times have you watched Top Chef, or something like…