There are a lot of great drizzles in the world.
A drizzle of honey over thick Greek yogurt.
A drizzle of chocolate atop an old-fashioned buttermilk donut.
A cold drizzle on a gray Parisian day that causes you to duck into a cozy bistro for a bowl of soup and a long afternoon with a bottle of wine.
But for my money, the greatest drizzle of them all, the drizzle that makes all the difference, is the drizzle of a good, fruity olive oil over a plate of pasta.
This is one of the simplest and most important cooking tips among the many I will bestow upon you here. More
skinny girls & mayonnaise 