aged balsamic vinegar adds a flair of culinary artistry. A
gourmet kitchen without balsamic vinegar is incomplete. Less than twenty years ago,
balsamico was nearly an unknown Tuscany ingredient. Now, cooks use it extensively. A couple drops
of the very best aged balsamic on ripe strawberries,
pears, or other fruit is a customary combination to end
a main course. |
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Quick Fix: Japanese-style tataki is easy and nutritious - Sacramento Bee Fiore takes oil and vinegar to another level - Bangor Daily News |
Fiore takes oil and vinegar to another levelBangor Daily NewsBy Emily Burnham, BDN Staff Pat O'Brien (left) and his wife, Nancy O'Brien, owners of the Fiore Artisan Olive Oil and Vinegar stores in Bar Harbor and Rockland, are seen in November 2010. Buy Photo You might think something as simple as olive oil and ... |
Grill with gusto: Asparagus with vinaigrette, chipotle cheeseburger, honey glaze - Vancouver Sun Grill 'Em All - New York Times 
New York Times |
Grill 'Em AllNew York TimesThe first is a luxurious, nearly mayonnaiselike concoction of raw egg yolks and olive oil, fragrant with garlic, funky with anchovy. Ashkinaze's is richer than Caesar. “I always add an extra yolk,” Ashkinaze says. “You really need this dressing to hold ... |
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