John Peppin is a physician with over 30 years of clinical experience. John has published over 90 articles and books in the medical field. He has also been a home cook for most of his adult life, taking a great interest in a variety of cuisines and cooking techniques. He is a voracious cookbook reader with an intense curiosity about cuisines around the world. Wrapping and the stuffing of foods has become an overwhelming focus for John, and he has researched recipes from around the world. A self-taught home cook who loves new ways of cooking. Food, good wine and friends, la dolce vita!

Arepas-Plain

Wrapped Foods Recipes

Arepas are corn griddle cakes made from pre-cooked cornmeal and are popular in Colombian and Venezuelan Cuisines, where they are frequently served.  They have been described as a cross “between a tortilla and an English muffin”.  These can be stuffed, used sandwich style, or used “open faced”. They can be fried, baked, steamed or boiled. …

Stuffed Tomatos

Wrapped Foods Recipes

Stuffed tomato recipes are ubiquitious around the world – North America, Latin America, South America and Asia all have varieties on this classic dish. Since I love Italy and Italian food, this iteration of this classic stuffed fruit has an Italian flavor. It was pointed out to me that “stuffed” and “wrapped” are different. However…

Sauerkraut with Carrots

Culinary Techniques, Tips & Tricks, Wrap in Sauerkraut Heaven, Wrapped up Fermenting and PIckling

Sauerkraut is one of my favorite ways to eat cabbage. During the winter when fresh vegetables are harder to get, fermented or pickled vegetables offer great alternatives. Plain cabbage sauerkraut is one of my favorites, and I go through quarts of the stuff. However, I have tried and enjoyed other types of sauerkraut. The following…