When you think of salsa, is pico de gallo the first kind that comes to mind? This combination of tomatoes, onions, and peppers works as an appetizer with chips or as a condiment for tacos and burgers. If you’re looking for a salsa that’s a little different from what you’re used to, try this one. It’s more tart than what you’ll find at most tailgates because of the Granny Smith apples in it.
Recipe for a great side dish for the holidays or any time of year.
No one was more successful in encouraging women’s domestic dedication and home cooking than Doña Petrona C. de Gandulfo, Argentina’s leading culinary celebrity during most of the twentieth century. And, indeed, Pan Dulce de Navidad was her most famous recipe. As the holiday season drew close, she would show her fans how to make this sweet bread step by step on television, as we can see in these two videos from the mid 1960s (watch Part 1 and Part 2 on YouTube). Such footage may not at first glance appear to be a valuable historical source, but it provides us rare insight into how changing gender expectations, economic dynamics, and food-related practices were shaping Argentines’ daily lives.
A video of Rebecca Sharpless’s talk on the history of African American women cooks in white households in the South, given at the 16th annual Southern Foodways Symposium, October 2013. Video produced by the Southern Foodways Alliance.
Video: From his book “Soul Food,” author Adrian Miller reads a selection from the chapter on red drink.
One of the most famous sandwiches in South America is also one of the most fun (and messy!) to eat: the Chivito Uruguayo. In Spanish, chivito means baby goat, but there’s actually no goat to be found in this sandwich.
Cookbook author Kathleen Purvis documented the 2013 Southern Foodways Symposium with a fun video highlight reel.
Meat substitutes attempted to provide these gustatory benefits while also ensuring a violence-free diet. In fact, early meat substitutes were positioned as being even more effective than meat in their strength- and muscle-building properties.
One of the biggest misconceptions I find about Latin American food is that it’s complicated to make—but nothing could be further from the truth. I give you plenty of examples of no fuss, no muss recipes that require only basic skills in the kitchen but produce magical and fun flavors. Such is the case of these scrumptious chocolate-covered bananas, or Chocobananos, that Latin American kids have been enjoying for decades.
If you have never been to a tailgate in the South, you may not realize what goes into it. The event is much more than people standing in a parking lot before a football game. These events are a chance to reunite with old college friends, have a family reunion, and share great food and drink with those that you love. The common thread is that everyone there has a connection to that campus and wants to be with the ones they love to support their team.
Even after Prohibition was repealed, many areas of the South remained dry. So whiskey was hard to get and had a certain cache. Recipes that involved a little alcohol were not only tasty, they also implied a few things—they showed you had connections and maybe a bit of money to buy something.
I mean, what’s not fun about dressing a sandwich with all sorts of condiments, until it becomes a tower of goodness? You have to figure out how to eat it without wearing it, but that’s another story. One of my favorite things about street food is that so much of it can be prepared in advance—which not only makes it easy for entertaining but also makes it a cinch to put dinner on the table every day.
There are many who say they can only make “hockey pucks,” “door stops,” or bread the dog wouldn’t eat. I learned that a whole lot of bakers give up on biscuits after a couple of attempts, when all they needed was a few simple tips and some practice.
Photos from Adrian Miller’s “Soul Food” launch party extravaganza at the Blair-Caldwell African American Research Library in Denver