The woman eyed me not with suspicion but with curiosity, or perhaps amusement. We were at a grocery store. We were first looking for sausage at the same time, and
FAIRFIELD-SUISUN, CALIFORNIA
Roast pork loin with maple glaze as photographed on Wednesday, Dec. 30, 2020. (Laurie Skrivan/St. Louis Post-Dispatch/TNS)
Maple syrup: It’s not just for pancakes
Daniel Neman, St. Louis Post-Dispatch
You may as well admit it. It’s nothing to be ashamed of. You do it. We all do it.
When you cook with maple syrup, and some of the syrup clings tenaciously to the measuring spoon or cup, you wipe it out with your finger and then lick the syrup off the finger. Don’t you?
Of course you do. That’s the treat for the cook, a little something extra you deserve for doing the work. A present to yourself. And it is a well-known scientific fact that maple syrup licked off a finger has no calories. It is an inexplicable scientific phenomenon that is equally true of syrup licked off of spatulas.
Winter cocktail recipes to snuggle up with
Winter is the time to try warming cocktails like this Jamaican Solstice. (Hillary Levin/St. Louis Post-Dispatch/TNS)
Bourbon and Cider (Hillary Levin/St. Louis Post-Dispatch/TNS)
Manhattan in Winter. (Hillary Levin/St. Louis Post-Dispatch/TNS)
Published January 12. 2021 7:33AM
Daniel Neman, St. Louis Post-Dispatch
The popular image of stalwart St. Bernard dogs bravely carrying brandy to people stranded in the snow is, sadly, more a creation of cartoons than real life.
That is probably a good thing, actually. If you are truly freezing, alcohol will only make it worse.
But wintertime cocktails are a real thing. When the winds howl, when the snow stings your cheeks, there is nothing more welcoming and inviting than an elegant aperitif.
Peeling back the mystery of onions
These delicious recipes let this bulb shine, turning culinary bridesmaid into the beautiful bride By Daniel Neman, St. Louis Post-Dispatch
Published: January 6, 2021, 6:03am
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Pity the poor onion. Always the culinary bridesmaid. Never the bride.
You don’t sit down to a nice bowl of onions for dinner. No one makes onion-flavored soft drinks, or if they do, I don’t want to know about it.
Even the lowly garlic bulb is the sole focus of at least two restaurants in California. But onions? Nada.
Onions are the supporting players in a dish important as a flavoring, but used only to make the star attraction taste better. When served a plate of carbonnades a la flamande, no one ever says, “the beef was good, but those onions were really spectacular.”
The popular image of stalwart St. Bernard dogs bravely carrying brandy to people stranded in the snow is, sadly, more a creation of cartoons than real life.
That is probably a good thing, actually. If you are truly freezing, alcohol will only make it worse.
But wintertime cocktails are a real thing. When the winds howl, when the snow stings your cheeks, there is nothing more welcoming and inviting than an elegant aperitif.
And you donât want something summery, like a gin and tonic or a margarita. When youâre cold â or youâre inside where it is warm but you can see a frosty landscape out the window â you want a drink with the flavors of winter.