Only the Best Water Recipes
Brasato al Barolo\r\n\r\n
There is a bit of a contradiction inherent in this homey dish: Barolo isn't exactly a cheap cooking wine. Not to worry: The less-expensive bottles recommended below will produce an equally unctuous result.
TREND: Exotically flavored chocolate\r\n
WHO: Katrina Markoff, CEO of Vosges Haut-Chocolat in Chicago\r\n
WHAT: Markoff, one of the first to infuse chocolate with unexpected ingredients, named this Asian-tinged creation after one of her most popular truffles. Its Japanese flavors ginger, wasabi, and black sesame seeds are the building blocks for an inspired cake.