Food & Grilling
FOUR STEPS TO SAVOR SUMMER
Your calendar is starting to fill up with music festivals and pool parties. That means summer’s coming… and with it, a whole lot of grilling.
A DISH BEST SERVED COLD
Your dinner party is tonight and you've got the entrée nailed down. A real jaw-dropper. But there's no reason the pre-game can't be just as wow-worthy.
TOUCH AND GO
You're comfortable in front of the grill. Guests marvel at the way you flip and turn -- tongs in one hand, Malbec in the other -- not even breaking a sweat from the heat. But you have to finish strong. That means knowing how to tell when your burger or steak is perfectly cooked.
FIVE WAYS TO ADD A TWIST TO YOUR TABLE
Saving the oven space for delectable sides while you set out to impress your holiday guests with your grill prowess? Well played.
FIVE FALL BURGERS.
The days are getting shorter, your sandal tan is fading and there’s a chill in the air. However, even though the warmth of summer is behind us, that doesn’t mean we have to say goodbye to the warmth of our grills!
7 Steps To The Perfect Steak
If you’re looking for how to grill a perfect Argentine-style steak… why not take advice from the best?
Chimichurri – Argentina’s Greatest Condiment
You may have all the skills to grill up a juicy steak, but there’s one more step to make your meal even better… chimichurri.
Keep The Malbec, Switch Out The Steak
It’s tough to beat the classic combo of meat and Malbec. And some nights you may want to change the menu, but not stray from your favorite Gascón. Good news is that there are plenty of foods that pair with Malbec almost as well as meat.
Special Provoleta Recipe with Chef Lucas Bustos
When it comes to iconic Argentine dishes, provoleta is near the top of the list. It’s a great choice for cookouts, dinner parties, and is ideal to pair with Malbec because of its smokey flavors when grilled and its seasonings of chimichurri.
Asado vs. BBQ: A Showdown of Two Cookout Styles
Grilling is an art form. The way you cook meat directly influences the way it tastes. For us, there’s the barbecue style that’s popular in the U.S. and then there’s the Argentine asado style that we love.
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