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Kitchen Confidence

August 25, 1994

Just a short note to thank you for your sensible and well-balanced approach to the issues you cover in your columns. You have given me much confidence as I got about my business in the kitchen.

Certainly the balsamic vinegar you suggest in today's column (In the Kitchen, Aug. 4) is a good idea (I've been using it for the last year) but the simplest version of a broiled tomato (which is not exactly stuffed) using olive oil, balsamic vinegar, pepper, kosher salt, Greek oregano and Parmesan, produces a result that goes far in my house, where some won't eat anchovies.

--MICHAEL POWELL

Los Angeles

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