aged balsamic vinegar adds a flair to gourmet cooking. A
kitchen without balsamic vinegar is hard to imagine. Less than 20 years ago,
balsamico was nearly an vague Tuscany ingredient. Now, cooks utilize it extensively. A few drops
of the very best aged balsamic on ripe berries,
bartlett pears, or other fruit is a customary combination to end
a main course. |
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Asparagus With Mustard Vinaigrette - New York Times |
Asparagus With Mustard VinaigretteNew York Times1 1/2 pounds large or medium asparagus 4 large eggs 1 small shallot, finely diced 2 tablespoons red wine vinegar Salt and pepper 2 tablespoons Dijon mustard 1/4 cup extra virgin olive oil 1 tablespoon finely cut chives. 1. |
Craig LaBan review: Marcie Turney and Valerie Safran's latest, Jamonera - Philadelphia Inquirer
Chef Charles d'Ablaing wins 2012 Golden Fork Award - Pitch Weekly 
Pitch Weekly |
Chef Charles d'Ablaing wins 2012 Golden Fork AwardPitch WeeklyChef and restaurateur Jasper Mirabile, Jr. served as emcee for the Iron Chef-style competition where the competing chefs were given a limited bag of ingredients - in this case, the items included pork, kosher salt, figs, balsamic vinegar, ... |
THE HEALTHY PLATE: Recipe for creamy potato salad with artichokes and herbs - Washington Post
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