Lyon-Style Chicken with Rosé Vinegar Sauce

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A whole cup of vinegar stars in this Lyon classic dish.
A whole cup of vinegar stars in this classic Lyon dish.

If you were to peek inside my pantry, you’d spy upwards of 10 different vinegars at all times.

That may seem excessive, but each has its purpose and distinct flavor profile. And there’s nothing like vinegar to perk up and round out a dressing, soup, stew, marinade, sauce, and even cocktails.

So, when I was asked if I wanted to be one of the first to sample the new Ponti Rosé Wine Vinegar, I jumped at the chance.

This ninth-generation, family-owned Italian company selects local rose wine that meets its standards, then turns it into vinegar.

Ponti's new Rose’ Wine Vinegar.
Ponti’s new Rosé Wine Vinegar.

The result is a luminous pink vinegar that’s quite sharp yet wonderfully floral, and with a pointed strawberry note.

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Move Over, Grilled Cheese; Make Room for Chili Cheese Toast

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Cheese, chili, scallions, and garlic meet bread for impeccable results.
Cheese, chili, scallions, and garlic meet bread for impeccable results.

This might very well be the best thing to happen to sliced bread.

Think of “Chili Cheese Toast” as the marriage between pungent garlic bread and gooey grilled cheese with the familial addition of lively fresh chili peppers.

Now, that’s what I call harmonious company.

You will, too, in this recipe from “Indian Flavor Every Day” (Clarkson Potter), of which I received a review copy.

It was written by New York’s Maya Kaimal, an award-winning cookbook author and founder of Maya Kaimal Foods, a line of premium Indian foods sold nationwide.

The book’s 80 recipes are especially enticing for anyone who loves the bold flavors of Indian cuisine but has felt too intimidated to cook them at home.

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The Convenience of Roasted Artichokes with Fennel and Tarragon

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Canned artichoke hearts get revived in a glorious way in this simple recipe.
Canned artichoke hearts get revived in a glorious way in this simple recipe.

We interrupt this program for a nifty little side dish recipe.

It’s one that’s highly worthy of your attention because it utterly transforms frozen or canned artichoke hearts into an easy side dish sure to impress.

What I especially love is that the slightly off-putting tinny and acidic taste of plain canned artichoke hearts is vanquished in this method, leaving them as vibrant as fresh ones in season but without all the prepping usually involved.

“Roasted Artichokes with Fennel and Tarragon” is from “Vegan Cooking for Two,” of which I received a review copy.

The cookbook by America’s Test Kitchen includes more than 200 recipes handily scaled for plant-based households of two. They feature hearty grains, proteins such as tofu and tempeh, beans galore, plant-based ground meat, and plant-based cheeses.

There’s everything from “Garlic and Herb Burgers with Beet Tzatziki” (made with plant-based ground meat), “Charred Cabbage Salad with Torn Tofu and Plaintain Chips,” and “Creamy Cashew Mac and Cheese” to “Meaty Zoodles with Mango and Garam Masala” (made with plant-based ground meat, plant-based yogurt, and zucchini noodles), and “Individual Lemon-Poppy Seed Cakes” (made with plant-based butter and plant-based egg).

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Reveling In Milkboy Swiss Chocolates

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Milkboy Swiss Chocolates' newest bar.
Milkboy Swiss Chocolates’ newest bar.

Ah, the Swiss — they sure know how to make timepieces. And they certainly have a way with chocolate.

Milkboy Swiss Chocolates is a prime example of that.

Gluten-free, non-GMO, soy-free, and certified Kosher, the award-winning chocolates are produced in Switzerland, using milk sourced from the Swiss Alpine region and Rainforest Alliance-certified cocoa.

Recently, I had a chance to sample its chocolate bars, including its newest in the lineup, Alpine Milk with Refreshing Lemon and Ginger Bar.

What you notice immediately with any of the chocolates upon placing a square upon your tongue is just how creamy the texture and how smoothly it melts in your mouth.

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You Say “Potato”? I Say “Crispy Potato Waffles”!

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A different way to make potato waffles.
A different way to make potato waffles.

By now, we all know how to waffle stuffing or mashed potatoes to crisp up and give new life to leftover sides, especially the day after Thanksgiving.

But “Crispy Potato Waffles” are novel, because they get their start with raw russets, meaning you can skip the step of making mashed potatoes altogether.

I think it results in waffles that taste even more potato-y, too.

The recipe is from the unique “Homage” (Chronicle Books, 2022), of which I received a review copy. It’s by Chris Scott, a “Top Chef” finalist and New York-based chef who’s the owner of Butterfunk Biscuit.

Scott recounts his family’s journey over seven generations, from his great-great-grandmother who was enslaved in Virginia in the mid-1800s to his great-grandmother who migrated to Pennsylvania after the Emancipation Proclamation, and his grandmother Nan who instilled in him a sense of discipline and an unbridled passion for cooking, to finally to his own upbringing in Pennsylvania Amish country and eventual ascendant culinary career in New York.

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