Tastes: IN THE KITCHEN with Sam Gugino: Stuff It

e-mail

View the entire table of contents
for the Oct. 31, 2007 issue

See Also
Tastes: New York Hot Spot: The Monday Room
Tastes: Sipping Vinegar

Sam Gugino
Issue: October 31, 2007

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.

To continue reading this page, become a WineSpectator.com member today!

Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!