RecipeMuncher

I’ve gushed exuberantly about the fancy food section at Marshall’s before. Where else would I find lovely bottles of extra-virgin olive oil from Kalamata, jars of fig jam, and stout grainy mustards? My latest condiment purchase included an orange infused olive oil. Sounds good, right? I knew I could use it in dressings and brushed on fish or chicken. Ideas swirled around in my head. And then I remembered Michael Chiarello’s Flavored Oils and Vinegars: 100 Recipes for Cooking (...)