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Photo courtesy Courvoisier. Rosé wine* is a summer favorite, lighter in alcohol and lighter on the palate than red wines. Last year, in the spirit of summer, Courvoisier, one of the world’s leading Cognac houses, launched Courvoisier Rosé. With the color of a rosé wine, Courvoisier Rosé is a blend of Cognac—made from distilled…
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A new look at Pasta Primavera, with shaved vegetable strips (photo and concept © chef Michael O’Boyle, Chicken Fried Gourmet. To add more excitement to your cuisine, rethink classic dishes. Tweak their preparation in one small way to make them seem new and different. Here’s a refreshing idea from Chef Michael O’Boyle of ChickenFriedGourmet.com:…
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What’s up at your pizzeria? Is it dishing out the toppings you hunger for? Here’s what Mario Batali serves up at Otto Pizzeria in New York City: Familiar American Classics Bianca, a white pizza with olive oil and sea salt Marinara, tomato and garlic with heat from fresh chiles Margherita, with tomatoes, basil and mozzarella…
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Some people like to toss nuts atop a salad for taste and protein (toast the nuts first for even better flavor—here’s how). So instead of adding a teaspoon of Dijon mustard to flavor your vinagrette, try a ground nuts. Pistachio is delicious, as are pecan and walnut. But play with whatever you have on hand.…
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Life, On The Line, has a double meaning. Photo courtesy Gotham Books. Uber-foodies know the name Grant Achatz (pronounced AK-its), the wunderkind chef whose brilliant career, laden with the top honors and awards,* almost came to a tragic end. In 2007, the year after his Chicago restaurant, Alinea, was named the best in the…
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