White asparagus rules at Bellagio under chef Heierling
At Bellagio Las Vegas executive chef Martin Heierling oversees 67 chefs and up to 15,000 meals daily. He favors white asparagus, detailing growing, peeling, storage, and a recipe for fried asparagus with a chive sour cream dip and a leek of tips for serving as a snack or side dish.
MENTIONED IN THIS ARTICLE
New York
Martin Heierling
Bellagio
Las Vegas
Heierling
Germany
Europe
South America
South Africa
AP Martin Heierling
Spiced Pear Butter Recipe Echoes Grandmothers Ways
A nostalgic note recalls fall memories of making pear preserves with grandmothers in burlap sacks and kitchens. The modern Spiced Pear Butter recipe mimics flavor and texture with only 25 minutes of effort plus 30 minutes cooling, no canning required. Serve on breakfast bread.
Desperation Dinners Pear Butter Recipe
A recipe for pear butter using canned pears and dry white wine with spices. Includes preparation steps from chopping pears to simmering, canning notes, storage guidance, and nutrition facts. Appeals for reader submissions to Desperation Dinners and provides contact details.
Wise about wine by Jennifer Zoller
An article outlines three basic wine types still sparkling fortified and guidance for choosing wine. It presents expert views from Tony Forcucci and Karen MacNeil on personal taste, pairing, serving temps, and a simple three step method for dinner wine: order what you like match food and ask questions. The piece also explains cork moisture wine swirl legs smell and taste as ways to judge a bottle.
MENTIONED IN THIS ARTICLE
Jennifer Zoller
Tony Forcucci
Dimitri Wine and Spirits
Davenport
Karen MacNeil
Workman Publishing Co
Forcucci
Back Burner Reuben Recipe
A rye bread style bake combines medium rye flour, corned beef, sauerkraut and Swiss cheese. The batter is formed, spread in a pan, topped with meat, kraut and cheese, then baked 30 to 35 minutes at 375 degrees. Serve hot for 4 to 6 servings.
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Anne Rutter
the Gazette
P.O. Box
Cedar Rapids
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