Griddle cakes are elemental. Like porridge and roasted meat, they’re ancient preparations, seemingly slapped together at the fireside for as long as humans have gathered around that fire to eat. But ...

Patty Diez is the associate director of network development at Eater, Punch, and Thrillist, where she serves as a key connector between the sales and editorial teams to create timely opportunities, ...

Arepas have been a staple in Venezuela for many centuries, and their popularity in the USA appears to be increasing on restaurant and food-truck menus. Might the tasty cornmeal cakes, though, be a ...

Angelica Urrego, owner of Arepa Babe in Phoenix, started cooking Colombian food to reconnect with her roots, heal her soul, and represent her culture. At her stand at the Downtown Phoenix Farmers ...

Chef Andrew Zimmern uses the twice-fried method for traditional Colombian arepas. The first fry turns the masarepa dough into tender corn cakes. Once stuffed, a second fry gets the sandwiches extra ...

Arepas are made from ground corn flour and mixed with warm water. They’re most popular in Colombia and Venezuela. I like them ...

Chicago Gourmet’s Go Gourmet Virtual Series – the virtual series invites chefs right into your home kitchen LIVE. A dynamic group of all-star chefs will lead engaging cooking classes between September ...

With the shelter-in-place order, we’re restricted to only virtual trips to our favorite places. Cut to South America. Arepas — flat, round cornmeal patties that can be grilled, baked or fried — are a ...

For Irena Stein, an arepa represents much more than just a meal. The crispy corn patty is a symbol of her Venezuelan heritage, a staple of her restaurant career and a means of bringing people together ...