Home > Magazine Archives > Oct. 31, 2007 Issue > Tastes
Tastes: IN THE KITCHEN with Sam Gugino: Stuff It
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.
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