Rachel Laudan

Thanks to everyone who has commented. I’m thrilled when blogging leads me to extend or reconsider my ideas.
To begin with, I agree that carnitas are a special meal. To add to the stories, the first time I had them was when I was invited to the rancho (village) of a maestro albañil. [...]

For a couple of years, I’ve been interested in the ensaimada (the en-larded), a sweet bread associated with Mallorca and Minorca in Spain that also crops up in the Philippines.
This afternoon, trotting into a confitería in Buenos Aires, in search of sweet things for my husband, I spotted, lo and behold, a shelf of ensaimadas. [...]

I’ve been pursuing the semita trail for the last several years and a very interesting trail it is too. Breads called semita or cemita pop up all over Latin America and, I think, can be traced back to the Mediterranean, probably North Africa. Originally they were the humblest of breads, breads made from [...]