Everyone (well, almost everyone) knows how to stuff a turkey, but what about stuffing a flank steak to create the Argentine dish matambre? Or stuffing beef tenderloin with oysters and tasso ham? Or breast of veal with spinach and mushrooms? "Every culture has its stuffed foods," says Daniel Stern, chef-owner of Gayle and Rae restaurants in Philadelphia.
For the full article, check out the new issue of Wine Spectator, on newsstands September 27, 2007.
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