the “all summer”, or “the vvitalny”.

vvitalny hosted a little art party this past week, and with an eye towards curating imersive experiences, we thought it would be fun to create a vvitalny cocktail for the occasion. There were a few options. We could find something that touched on the Polish-ness and Argentinean-ness of our pairing, or chose spirits that we liked personally, or create something pink and blue, colors which … Continue reading the “all summer”, or “the vvitalny”.

el gauchito.

We knew we were on to something when we got off the subway in Corona, Queens, and the telephone posts were painted blue-white-blue like the Argentinean (and Uruguayan) flag. But we didn’t know how amazing that something was until we walked into El Gauchito and found…alfajores — and not just any alfajores, but our favorite brand, Cachafaz! — and bottles of bitter Terma, and homemade matambre … Continue reading el gauchito.

pansitos para pascua.

Easter in my Italo-Argentinean household was unlike that of my friends, growing up. There were no basketfuls of plastic pastel eggs, nestled among shiny strands of green, no pink bunnies with pinker nubs for noses, no neon-colored peeps. There were no hunts for brightly colored jelly beans or tiny chocolates wrapped in crinkly purple and blue. That’s not to say we lacked for sweets (no … Continue reading pansitos para pascua.

dulce de membrillo (quince paste).

Late October brings an interesting addition to stands heaped with orange squashes and red apples at the Greenmarkets in New York: a  strange green fruit, seemingly under-ripened,  knobby and oddly leathery, with just the faintest unidentifiable smell of sweetness. Few farmers carry this elusive fruit, and finding one is an annual mission of ours. The fruit is quince, or membrillo. And we got lucky last … Continue reading dulce de membrillo (quince paste).