Dr. Gourmet Newsletter:
March 5, 2007

Chef Tim Says...

Last week I wrote again about more research showing that garlic doesn't really help lower cholesterol. While this is disappointing to some folks we have known for a long time that this was not the case. That said, eating garlic is still good for you. It tastes great and goes with so many other foods that are good for you (tomatoes, olive oil, whole wheat pasta, salad greens...). Garlic

Featured Recipe: Crab Salad with Dill and Mango

This is a bright salad with the wonderful flavor of crab combined with sweet mango and the lovely herbaceous dill. A perfect spring dinner dish. Serve it with a whole wheat roll.

Crabmeat can be salty and you might want to hold the salt until you have mixed all the other ingredients. Often you won’t need to add any extra salt and this is great if you are on a sodium-restricted diet. Crab Salad with Dill and Mango

Ask Dr. Gourmet

I have an unopened bottle of balsamic vinegar of Modena in my cupboard for about 10 years. Can I still use it? I don't see an expiration date. I know that these are aged but once bottled, is there a safe time before it has to be thrown out?

Dr. Gourmet Says...

Vinegars generally keep very well and especially the better quality balsamic vinegars. This should be safe for you.

About Balsamic Vinegar: The queen of vinegar production is balsamic vinegar. Very popular now, true balsamic vinegar is made from the Trebbiano grape. The rich brown color comes from being aged in wood casks, often for decades. Balsamic Vinegars