A cordial dimension to seasonings and spices

Article Abstract:

Liqueurs and cordials add an interesting taste to many dishes. Recipes given include sauteed shrimp and red pepper in Herbsaint Cream over angel hair pasta, escalope of salmon with ginger and Benedictine and striped Grand Marnier torte.

Recipes and menus, Cooking, Desserts, Cookery (Shrimp), Shrimp (Food product), Salmon, Liqueurs, Cookery (Salmon)

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A new flame

Article Abstract:

New York, NY, offers diners a wide variety of restaurants. Le Cirque 2000, Jean Georges, Union Pacific and Balthazar are among the best of the newest from 1997. Greek Chef Costas Spiliadis comments on the restaurant scene.

New York, New York, Restaurants

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A glassmaker devoted to wine

Article Abstract:

Austrian crystal glassmakers have been developing specific glasses for wine for 30 years. The current director, George Riedel, states that glasses are designed to enhance the flavor and appearance of different wines.

Product development, Crystal glass, Glassware industry, Riedel

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