Last week, a colleague emailed me for some help with a piece she was writing on maple syrup -- specifically, on how lots of chefs are using it in savory dishes. She may have seen a short blurb I wrote on Grade B maple syrup when it was all the rage a couple of years ago, or she may just have been asking for my input as a cook and an eater. But it got me thinking. Last year, I created a fall salad for a dinner party that went over particularly well; I used maple syrup in the vinaigrette, which I hadn't done before (if a dressing is too tart, I typically add a bit of honey or raw sugar). At the time, I made a mental note to start using maple syrup in my salad dressings on a regular basis. Alas, good intentions are not always enough: time and time again over the past year, it slipped my mind, and my vinaigrettes remained sadly syrup-free.
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