Hack or Haute? What to do with White Balsamic Vinegar
Caroline writes: I picked up some white balsamic vinegar a while back and have barely touched it. I assume it’s like regular balsamic vinegar Is it? My real question is how to use it. Would the chicken and greens in this picture work?
Tony’s take: Caroline, I want to start by saying I’m not a food snob. Really, I’m not. I’m the guy who eats non-chip-clipped Triscuits even after a really humid spell. And I have no qualms about drinking … Continue Reading
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Rescue Mission: Baked Stuffed Shells with Spinach and Wild Mushrooms
Tony writes: The cooking mysteries that occupy me tend to come from food memories of my youth. Generally it’s the good ones I’m trying to recreate, though occasionally, there is something so bad from my younger years that it causes me to wonder. Like stuffed shells. Not that they were ever as horrible as liver and onions, but I remember shells being consistently bad no matter the venue nor who made them: pasta filled with a glop of plain … Continue Reading
Country Style Pork Ribs Two Ways
Ron writes: Country-style pork ribs?? I stare at them every time I go to the market. I finally broke today and bought some and realize I have no idea what to do with them. Grill?
Tony’s take: Ron, I won’t claim that country-style ribs are the best cut on the animal; they’re not. But they are affordable and if you treat them gently (a light braise is my suggestion), they’re tasty and worth working into the repertoire. What exactly … Continue Reading
Sign of Spring: Grilled Balsamic Steak and Spring Onion Salad
Marnie writes: Hi! Tony, I asked you last summer about some garlic scapes I picked up at that farmer’s market. So I know I must seem kind of obsessed with the onion family but I just got some spring onions at Wholefoods, and they’re another thing I have no idea what to do with. I was hoping to make them in the next night or two with what I have in the fridge: chuck steaks, Italian sausage, broccoli, baby spinach, … Continue Reading
