• Posted by Allison Grimaldi Donahue on February 26th, 2009, 3:04 PM

    The Negroni we made at home were not as glamorous as Hotel Del Mano’s, but equally as tasty. Negronis are really quite simple to make and the ingredients are essential parts of any well-stocked liquor cabinet. Beware: It may take your guests two or three or four cocktails to really adjust. Read on… »

  • Posted by Allison Grimaldi Donahue on February 26th, 2009, 2:50 PM

    A friend guided me to my first Negroni. One should always happen upon the Negroni within the comforting reach of a good friend. There is something distinctly medicinal about the drink that leaves you feeling like you’ve done a hard drug, something decadent and filthy and you will have to pay the consequences, either later that night or when the sun finally rises.  Indeed, a good Negroni has such a dark red hue it could be mistaken for a potent cough syrup. It can be the cure for a trying week, or the beginning of a less challenging weekend.   Read on… »

  • Posted by Allison Grimaldi Donahue on December 27th, 2008, 9:33 PM

    I recently purchased a medium-sized red cast iron fondue pot by Le Creuset. I think the cast iron pot made a big difference because there wasn’t even a little burning, which I have seen happen with steel fondue pots. You can always eat the cheese straight from the saucepan but the feeling isn’t the same and the cheese doesn’t stay quite as warm without the little flame.

    While it is on the stove, the key is to keep things moving. Once it is in the fondue pot the key is simply to keep eating, then there is no danger of burning the cheese. I served two separate batches of fondue, that way the cheese stayed evenly melted and everyone got their fill. Read on… »

  • Posted by Allison Grimaldi Donahue on December 27th, 2008, 9:04 PM
    Photos by Scott Valentine

    Photos by Scott Valentine

    Fondue, the term, comes from the Latin fundare, to melt, and has found its way into the vocabularies of nearly every romance language. It is a winter tradition in the French-speaking part of Switzerland but it has adherents throughout the Alps. Eating fondue is a simple way to get warm and full and it’s relatively economical since it is made of cheese, the poor man’s meat. Unlike other foods, cheese often improves with age and can last many months. When the weather in the Alps turned cold, the cheese that had been made in the summer, even if it wasn’t in its prime, could be melted down into a delicious sauce. Even stale bread could be salvaged because of fondue—dipping anything into a hot bath of cheese can renew its life force. Read on… »

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