General Discussion 43

Passé ingredients you still favor

tatamagouche | Feb 5, 2010 08:23 AM

I adore that hallmark of early 1990s cookery, the oil-packed sundried tomato. I still eat them plain and use them in all kinds of things, though it's long since ceased being a bistro chef's darling.

Are there erstwhile trends you refuse to let die in your own kitchen, even if restaurants have passed them by?

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