Tastes: IN THE KITCHEN with Sam Gugino: Stuff It

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for the Oct. 31, 2007 issue

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

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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