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...

If you're tempted to uncork a red wine, don't do it! For the traditional Schnitzel, you need a crispy and citric white to cut the fatty sensation of the frying.  To enjoy the tender and moist meat embraced by a crunchy and peppery crust, nothing better than a terroir...