Chef Rulo Lemon Curd, My Mother and the Red Plaid Cookbook I first recognised lemon curd in a London supermarket, inside an ordinary glass jar. I knew the flavour immediately. I just did not know that it had a name. For me, it had always been the yellow part ... Argentine-British British baking Family recipes Lemon curd 31 Jul 2026
Chef Rulo Provoleta: The Italian Cheese That Found Its Place on the Argentine Parrilla When I was a child, provoleta only appeared at a special asado. Perhaps an important guest was coming, or perhaps my father had simply decided that this particular parrillada deserved something extra.... Argentine asado London parrilla 23 Jul 2026
Chef Rulo La verdad de la Milanesa Milanesa: The Taste of an Argentine Childhood If you ask Argentines what food reminds them most of home, many will probably say asado. I wouldn’t. For me, that dish is milanesa. I don’t think there’s ... Argentine food London 23 Jul 2026
Chef Rulo Sweetbreads: The Offal That Changed My Mind As a kid, I couldn't stand sweetbreads. If there was a platter of offal on the table, I'd happily eat chorizo or blood sausage, but I'd leave the sweetbreads for the adults. They looked strange, felt ... Argentine asado London parrilla 23 Jul 2026
Chef Rulo Sorrentinos: The Most Argentine Italian Pasta You'll Ever Eat I've often joked that Argentina has more fresh pasta shops than Italy. It sounds like an exaggeration, but after living abroad for years, I'm not so sure it is. My grandmother Yolanda was the daughter... Argentine food London 23 Jul 2026
Chef Rulo Kidney on the Parrilla: One of Argentina's Most Underrated Grilled Cuts There are two kinds of people when kidneys hit the grill. Those who can't wait to grab one, and those who look away and pretend they don't exist. I understand both. I don't have a childhood story abou... Argentine asado London beef cuts parrilla 23 Jul 2026
Chef Rulo Some Things Taste Better Before You Know There are some foods that are better if you take the first bite before asking too many questions. Chinchulines are one of them. If I tell someone they're about to eat beef intestines, I can almost see... Argentine asado London parrilla 23 Jul 2026
Chef Rulo For Years I Thought Quince Was a Dessert When I was growing up in Argentina, quince paste was simply... there. It lived in our fridge alongside dulce de batata, another fruit paste that every Argentine family seemed to have. We were a big fa... Argentine food London 23 Jul 2026
Chef Rulo Flan: The Dessert That Traveled the World and Somehow Became Argentine If you ask an Argentine about childhood desserts, chances are flan will come up sooner or later. Not because we invented it. Because we made it ours. When I think about flan, I don't picture a restaur... Argentine food London 23 Jul 2026
Chef Rulo Dulce de Leche: More Than Just a Spread Dulce de Leche: More Than Just a Spread If you ask ten Argentines what the best dulce de leche is, you'll probably get ten different answers. Nobody argues about whether dulce de leche is good. We arg... Argentine food London 23 Jul 2026
Chef Rulo Cassava Chips: the Side Dish I Brought Back from the Amazon When I was a kid in Buenos Aires, cassava barely existed. If you asked most people what yuca was, they probably wouldn't know. It was something associated with northern Argentina, not with the grills ... Argentine asado London parrilla 23 Jul 2026
Chef Rulo Tira de Asado: The Cut That Gives Asado Its Name You can build a parrilla with a metal grate and four bricks. I have seen construction workers do it inside unfinished buildings, and road crews set one up wherever they could find a little space. Some... Argentine beef London beef cuts parrilla 23 Jul 2026
