balsamic vinegar adds a flair to gourmet cooking. A
gourmet kitchen without aged balsamic vinegar is minus a wonderful flavor. Less than 20 years ago,
balsamic vinegar was nearly an unknown Italian condiment. Now, chefs use it more and more. A couple drops
of the very best balsamic on ripe strawberries,
bartlett pears, or other fruit is the traditional combination to end
a main course. |
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Adios balsamic. Hello, red wine vinegar. - Washington Post |
Adios balsamic. Hello, red wine vinegar.Washington PostI am thoroughly sick of balsamic vinegar. I'm tired of its raisiny taste, which is too often saccharine and cloying. And of its syrupy density, not to mention its distinct aroma. I am fed up with chefs who have insisted on using it to dress salads, ...and more » |
THE HEALTHY PLATE: Recipe for creamy potato salad with artichokes and herbs - Washington Post
THE HEALTHY PLATE: Recipe for creamy potato salad with artichokes and herbs - Washington Post Bartenders revive the tang of old-time 'shrubs' in modern cocktails - Sacramento Bee
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