The past twenty years have seen an enormous surge in the popularity of Balsamic vinegar here in the United States. This mysteriously dark and intoxicating, complex elixir tempts us as a condiment, a base for sauces, vinaigrettes and marinades, and as a flavor enhancer for meats, cheeses and even fruits....
If any of you subscribe to BusinessWeek, I'm in the September 18th issue in the Fall 2006 Small Biz section. The article is entitled Hitting the Books, and questions if an MBA is needed to be successful as an entrepreneur.From the article (following a section about the courses to choose...
ReMARKable Palate #56: Kate Zuckerman on The Sweet LifeChef Mark speaks with Kate Zuckerman, the award winning pastry chef at Chanterelle in TriBeCa about her upcoming cookbook "The Sweet Life: Desserts from Chanterelle". She tells us about her inspirations, her seasonal approach, and how she balances career and...
Two delicately crisp and slightly sweet hazelnut cookies sandwiched together with a generous filling of fragrant ruby red fig jam will leave your taste buds dancing for more....
In the days following September 11, 2001, I learned more about the power of food to comfort than I thought possible....
CHIC Podcast #37: Chefs on CookbooksWe all use them to one extent or another. Cookbooks are a essential help in getting us started in cooking. They also provide us with some ?jumpstarting? ideas even when we have been cooking for a long time. Chef John Fuente and...