Balsamic vinegar
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Slow Braised Beef Short Ribs - 15 Dec 2010
Who ever says 'No' to a comforting dish of slow-cooked beef packed with flavor falling off bones? In this in-between turkey feasts period when the weather gets colder and colder, reach for this recipe from Brian McBride, chef of The Blue Duck Tavern. read more...
Starters: Flambéed Figs with Goat Cheese and Prosciutto - 23 Sep 2009
Janis McLean, chef of The Morrison-Clark Inn, turns fresh or dried figs into an appetizer or something to pass around with cocktails that's a little out of the ordinary. read more...
Sides: Panzanella - 25 Mar 2009
For this simply prepared Italian salad from Ruth Gresser, owner-chef of Pizza Paradiso, it's worth waiting for the tomatoes of high summer and using a good loaf of bread. But sometimes you need a reminder of summer in the dead of winter, and this recipe will deliver it. read more...
Balsamic vinegar - a sour note - 7 May 2008
If ever there was a food fad that didn't do the original product any good, it's balsamic vinegar. read more...
Olive oil - 23 Nov 2007
Olive oil is expensive enough that it should be chosen with care and properly looked after. read more...
Figs - fresh - 15 Nov 2007
One of the best treats of the fall, they don't come cheap. So it's a disappointment when you open your wrapped box and find some of them rotten. read more...
Mains: Grilled Watermelon Salad with Country Ham, Pine Nuts and Watercress - 10 Nov 2007
This is a stunningly pretty summer salad, pitching the raspberry red of the watermelon against the deep green of the watercress, from Tom Green, chef of the Kennedy Center. And it's refreshing, unusual and easy to make. read more...
The lunch shift is over and chef Peter Smith, owner of PS 7’s restaurant is surrounded by gin. No, he’s not relaxing over a drink. The gin is in bowls in an pre-formed state. It’s the mash, a mix of herbs and berries and peels and roots that Smith has worked out how to use in his food as flavorings.
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