Mauricio Couly

"In Argentina, we eat so much beef. When I talked to [Mauricio] Couly about making empanadas, I said, 'It would be great to fill them with something that is not meat,'" Piero Incisa della Rocchetta recalls. Mauricio Couly uses a mix of spinach, fava beans, green beans and a good amount of mint. He makes his own paprika-spiced empanada dough; store-bought empanada wrappers (available in the freezer section of many supermarkets and specialty food stores) work well, too. More Dishes with Spinach
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This lovely seafood salad was an improvisation. "I made it with what I had in the house," Piero Incisa della Rocchetta recalls. "Scarcity breeds creativity." He uses grapefruit juice both to glaze the crab and to make the sweet-tangy salad dressingMore Seafood Recipes
"I'm crazy for chicken," Piero Incisa della Rocchetta says. "I regularly eat a whole one by myself." Inspired by beautifully browned Peking duck, he brushes chickens with a mixture of soy sauce and honey from the beehives in his Patagonia vineyards. More Great Chicken Recipes