balsamic vinager adds a flair to healthy cooking. A
gourmet kitchen without balsamic vinegar is incomplete. Less than twenty years ago,
aged balsamic was nearly an vague Tuscany accoutrement. Now, chefs use it more and more. A couple drops
of the very best balsamic vinegar on ripe berries,
bartlett pears, or other fruit is the traditional combination to end
a main course. |
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Pan-Seared Scallops With Beurre Blanc Sauce From epicurious.com, this sounds good. | Rating: 0 Created: May 20, 2012 7:36:54 PM |
Blue Heron's Glacier Bay Smoked Omelet This is from the Blue Heron Bed & Breakfast at Glacier Bay, Gustavus, Alaska. I'm guessing at the number of servings. | Rating: 0 Created: May 20, 2012 3:58:48 PM |
Demi Monde and Maslow 6 Wine Bar Open Demi Monde opens with food Phillip Kirschen-Clark, formerly of Vandaag; Maslow 6 Wine Store opens a wine bar next door.
Perla Like Minetta Tavern across the street, a new Italian restaurant deploys red banquettes and mirrors and lighting in a way that suggests it has been around for decades.
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