balsamic adds a flair to healthy cooking. A
gourmet kitchen without balsamic vinegar is incomplete. Less than twenty years ago,
balsamico was nearly an unknown Tuscan accoutrement. Now, cooks utilize it more and more. A few drops
of the very best balsamico on ripe berries,
bartlett pears, or other fruit is the traditional combination to end
a main course. |
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Bartenders revive the tang of old-time 'shrubs' in modern cocktails - Bellingham Herald Craig Claiborne cooked up a new recipe - Chicago Tribune |
Craig Claiborne cooked up a new recipeChicago TribuneThe list, according to the jacket flap of a just-published biography, includes: "creme fraiche, arugula, balsamic vinegar, the Cuisinart, chef's knives, even the salad spinner." He helped make household names of professional chefs like Pierre Franey, ...and more » |
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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