The all-American condiment

Article Abstract:

Ketchup has become the world's most popular condiment, with 11 billion ounces consumed annualy in the US. The first recipe for ketchup was published by the British in 1727 in Eliza Smith's "Compleat Housewife." Four ketchup recipes for shrimp, grilled chicken and steaks are also presented.

History, Cookery, Salsas (Cookery), Salsas (Condiment), Ketchup

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An American Place

Article Abstract:

Chef Larry Forgione helped start a cooking trend when he opened his An American Place restaurant in 1983. His emphasis on farm-fresh produce and innovative American cuisine has won lavish praise from food critics. Recipes presented include charred tomato vinaigrette.

Management, Recipes and menus, New York, New York, Restaurants, Restaurant management, Cookery, American, American cooking, American restaurants, Forgione, Larry

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Magic from Modena: for American chefs, balsamic vinegar is one of Italy's greatest works of art

Article Abstract:

Balsamic vinegar is delicious and popular with chefs in the US. Recipes presented include braised onions with orange and balsamic, mascarpone cheesecake with balsamic strawberries, portobello and leek relish and grilled scallops and pancetta with balsamic mignonette.

Vinegar, Sauces, Scallops, Cookery (Onions), Onions, Cookery (Vinegar), Cheesecake (Cookery), Cheesecakes

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