balsamic adds a flair to gourmet cooking. A kitchen without balsamic vinegar is minus a wonderful flavor. Less than twenty years ago, aged balsamic was nearly an unnoticeable Italian ingredient. Now, cooks utilize it more and more. A few drops of the very best balsamic on ripe strawberries, bartlett pears, or other fruit is a customary combination to end a meal.

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Grill with gusto: Asparagus with vinaigrette, chipotle cheeseburger, honey glaze - Vancouver Sun


Grill with gusto: Asparagus with vinaigrette, chipotle cheeseburger, honey glaze
Vancouver Sun
With fresh local asparagus coming onto the market, this easy side dish topped with a citrusy vinaigrette is sure to be a hit. Burgers are top of mind for many backyard grillers; here's a recipe for cheeseburgers with a chipotle salsa.

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Recipe: Blueberry Horseradish Vinaigrette - San Jose Mercury News


Recipe: Blueberry Horseradish Vinaigrette
San Jose Mercury News
1. Combine blueberries, vinegar, mustard, horseradish, honey, shallot, marjoram and thyme in a blender or food processor. Process until smooth. 2. With the motor running, drizzle in both oils. Add salt and pepper; pulse to combine.


Easy Steps to Preserving Produce

Spring is the time to try preservation, or canning, and it’s not as scary as it sounds.


Connecticut Dining | Old Saybrook: A Review of Nancy’s Rosemary and Sage Restaurant, in Old Saybrook

The dining scene on the Connecticut shoreline has become increasingly upscale in recent years, but Nancy’s Rosemary and Sage Restaurant in Old Saybrook has maintained a more traditional ambience.



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