Ooh la la, the magret de canard is one of my specialties. It's sublime and succulent fast food. First, I score the skin of breast to increase the surface of the fat. Salt and pepper. Don't be shy! Then I seal it on a cold pan. The crunchy skin is porny. And I finish...

It's an up and going day, so let's swallow some carbs to fuel the brain: Pierogi ruskie (filled with potato, cheese, onion, salt, and pepper.) We could go for a light red to match the fried onions and pepper. Not a bad idea. But today I want to go deeper and add the...

In Spain, we find the older sister of the South American cazuela, mentioned as olla podrida (rotten pot) by Miguel de Cervantes in his Don Quijote. But I prefer its other origin, closer to me, called corri achawal by the Mapuche people, consisting of a turkey or...