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We know about pestos. For our review of the best pesto sauces, we dipped and sauced with hundreds of them, from the classic pesto alla Genovese* to scores of variations from A to Z (or at least to S, including shiitake mushroom, spinach, sundried tomato and sweet red pepper pestos). *The classic recipe contains basil,…
Continue reading “TOP PICK: Le Grand Pesto”
The folks at French’s have conjured up some condiment fun for you at FrenchsMustard.com. -First, there’s a Condiment IQ Quiz that’s quite eye-opening. Here’s one giveaway: If you switch from mayo to mustard on your daily sandwich, you’ll save almost 10,000 calories in a 12-week period. The average person would have to run 73 miles…
Continue reading “QUIZ & CONTEST: Fun With Mustard”
A dab of Gourmet Chipotle Paste With Adobo or one of Art Of Chipotle’s sauces will dial up the flavor on your everyday and party dishes. Chipotle, a smoked jalapeño chile, is one of the biggest international flavors to migrate into the mainstream in the past decade. Originally found only in Mexican restaurants and…
Continue reading “PRODUCT REVIEW: The Art Of Chipotle”
So much barbecue sauce, so little time. Our box of bottles to try for Barbecue Season 2008 was so heavy, we could hardly lift it. As in previous years, we tested our products on chicken. (See Part I and Part II for other favorites, including kosher and sugar-free barbecue sauce.)This year’s sauces that more than…
Continue reading “Best Barbecue Sauces 2008”
If you haven’t bought artisan preserved fruits before, you’re in for a treat. Just a few fruits of these wine-and-vinegar preserved delicacies on each plate turn a regular meal into a restaurant entrée, a plain scoop of ice cream into something that deserves a fancy French name. Robert Lambert, one of our favorite artisan producers,…
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