Every culture, it seems, has its way of wrapping up some delicious meat in a blanket of deep fried dough. Pupusas of El Salvador, pierogis of Poland, salteñas of Bolivia, Russian piroshkis, turnovers, hand pockets,…
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Takes 1 hr; Makes about a cup Ingredients: Method Yep – you read that right, there is no cheese in this pesto. I know. Calm down. Add it if you want to, I won’t be…
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Serves 6; Takes 50 min Ingredients for Raclette Stuffed Waygu Burgers with Tarragon Truffle Aioli: Method: Make the truffle & tarragon aioli by combining mayo, truffle oil, tarragon and minced fresh garlic in a small…
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Mind is strong. Quitting cold turkey. That’s how it has to be. There is, nor has there ever been a place for moderation there. You read it right. Diffusion directly before detonation. Tick…tick… Fleeting thoughts…
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Takes 50 min + marinating time; Feeds 4 Ingredients and Method For Chicken Marinade Combine all ingredients with about 2 tsp salt and a few hefty glugs of olive oil. Refrigerate for at least 2…
View PostTakes 50 min + marinating time; Feeds 4 Ingredients and Method For Chicken Marinade Combine all ingredients with about 2 tsp salt and a few hefty glugs of olive oil. Refrigerate for at least 2…
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Takes 60 min; Feeds 3-4 Ingredients for Grilled Nectarine and Prosciutto Salad Method Cut the top of the garlic bulb off and place it in a satchel of foil. Drizzle with a tbsp olive oil…
View PostTakes 60 min; Feeds 3-4 Ingredients for Grilled Nectarine and Prosciutto Salad Method Cut the top of the garlic bulb off and place it in a satchel of foil. Drizzle with a tbsp olive oil…
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Welcome to Open Plate Anthropology. I’m Alexa, creator of this site based on a serious disease progression - my unrelenting obsession with food and travel. It’s lust actually. Food lust.
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