| In Season |
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Ubiquitous yet lovely, the lowly leek is welcome on any table.
"The flavor of the leek is subdued and delicate, which seems to contradict its statuesque and tightly bound physical apperance." |
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| Food Philosophy |
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Provacative scents from the street.
"I can still remember the mouth-happy sensation of tiny granules of ground hazelnut and sugar dust dancing lightly on my tongue after the oplatky itself dissolved away." |
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| Culinary Spotlight |
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An interview with Michael Bottigliero, wine manager at Eno - Chicago.
"I believe some hot varietals now include Spanish Albarino taking the torch from Gruner Veltliner for whites; while Syrah/Shiraz, Grenache and Tempranillo are all hot right now." |
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| Ask Chef |
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How to prevent brown sugar from chunking up.
"The molasses not only contributes color, but also moisture. So when this moisture evaporates, all those sugar crystals cling to each other, causing the brown sugar to harden into chunks." |
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