By Bob Lipinski I call it lacquer sauce because when the asparagus are finished cooking, the consistency and visual of the sauce resembles lacquer. Recipe 2 pounds of thin asparagus (about 3 dozen) 1 tablespoon dark sesame oil 1 tablespoon soy sauce 1 teaspoon ginger...
By Bob Lipinski Years ago, while enduring being “snowed-in” for several days, after one of the northeast’s heavy storms, I wondered what I was going to make for dinner. My driveway was under two feet of snow and even if I could shovel out, the roads were not yet...
By Bob Lipinski I enjoy using cheese as an ingredient in cooking, and its texture, flavor and color adds another dimension to the finished dish. Cheese can be added in chunks, diced, or even shredded to food at the beginning, middle or even end of cooking. You can...
Bob Lipinski, author of 10 books; writes, consults, and conducts training seminars on Wine, Spirits, and Food and is available for speaking engagements.
Bob Lipinski, author of 10 books; writes, consults, and conducts training seminars on Wine, Spirits, and Food and is available for speaking engagements.
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