This is a wonderful dressing. I like to buy the coleslaw mix in the bags and add this delicious dressing. Also great on any leafy salad greens. From a 2001 recipe in Gourmet Magazine, slightly modified. Dressing keeps, covered and chilled, 1 week.
Long, deep-fried eggplant slices, served on top of a light sauce-which preserves the crispness of the deep-frying. It also brings Parmigiano-Reggiano cheese into the picture, restoring some sense to the name "eggplant parmigiana". Dean and Deluca
No oil is needed to saute' these beauties. The juices from the meat mix with the salt to form a crusty coating that not only prevents the steaks from sticking to the pan but adds a great caramelized flavor. Gourmet...this same method can be used to cook four 6 ounce hamburgers (1 1/4 inch thick)using 2 teaspoons salt