Buenos Aires, Buenos Aires, AR
Pasta frola is a wonderful dessert made with a cookie-like shortbread crust and dulce de membrillo (quince paste) filling. Pasta frola is another example of the influence of Italian food on Argentinian and Uruguayan cuisine - its name comes from the Italian word for the shortbread crust, pasta frolla, that is used to make Italian crostate (jam pies). The filling has evolved to match South American tastes: usually quince paste or dulce de leche.
Baltimore, Maryland, US
This pie recipe is 3 generations and it started with my great grandmother or G.G as we affectionately call her. She passed the recipe down to my mother who then taught me how to make it. It is a favorite South Carolina cuisine and will continue to be one of my favorite family desserts.
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I'm a graphic designer/ illustrator and I really enjoy delicious food & wine, especially Mediterranean, since my home Valley is set tight next to it. But while I prepare my own food I can't get out of my creative skin and so I always expand the experience, either with coloring, strange composition or just with visualizing the recipe. I have my personal belief that the food is a focal point if you want to enjoy life, it has to have that delicious smell, it has to be colorful and it has o taste amazing.