In With the Old; Out With the New

2 Jan

 Time to bring back simple, uncomplicated cookery.

There is no good cause for balsamic reductions to adorn half the menu.

Palates need not be confused, overwhelmed, nor satiated with a confetti of flavor combinations just to make the menu appear sophisticated. No, contrived is not appealing. On this (and little else) Kaukab would concur.

Kaukab’s daughter appeals to restaurateurs, everywhere: Out with balsamic reductions; in with classic saucery. Out with dried fruits and candied nuts in half your salad choices; in with radishes and herbs. Out with bottled, faux sauces; in with simple, fresh ones made with minimal, real ingredients.

To conclude: keep it simple. Otherwise, this first-generation cook will have to stay home.


One Response to “In With the Old; Out With the New”

  1. Emma Snow 02/12/2014 at 4:18 pm #

    Make dinner a new way every day with simple sauces, marinades, glazes, dressings, pestos, pasta sauces, salsas, and more.

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