L.A. Times - Food & Dining: Master Class: Nancy Silverton opens up to olive oil in desserts

L.A. Times - Food & Dining Headlines from latimes.com

Master Class: Nancy Silverton opens up to olive oil in desserts Apr 27th 2013, 07:00 Call me old-fashioned, but I am not a fan of the current trend wherein bacon, avocado and other ingredients normally considered staples of savory cooking are used to make desserts, instead of, say, a BLT. The only exception to this rule, and it's an exception I make more than once, is olive oil. Although we normally think of olive oil as something to use to make a vinaigrette, sauté soffrito or season meat, when used in a dessert, the flavor of the oil can be the perfect complement to the simplest dishes. Media files: 16x9

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