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Entries tagged with 'Balsamic vinegar'

Goat Cheese and Balsamic-Roasted Cherry Crostini

Serious Eats Lauren Rothman 1 comment

These easy, delicious crostini are topped with juicy balsamic-roasted cherries and tangy goat cheese. More

Grilled Trevisano or Radicchio With Gorgonzola, Olive Oil, and Saba

Serious Eats J. Kenji López-Alt 1 comment

Radicchio, a hearty bitter lettuce, becomes remarkably sweet and succulent when charred over a live fire. Served with a drizzle of good olive oil and saba—a sweet wine-based condiment—along with a sprinkle of gorgonzola cheese, it's the best vegetable you've never grilled. More

Garlicky Oven-Roasted Green Bean Salad With Hazelnuts and Blue Cheese

Jennifer Olvera Post a comment

Roasted green beans transition easily to this room temperature salad, maintaining their crunch beneath a balsamic vinaigrette. Finished with blue cheese and hazelnuts, it's a simple dish with showy results. More

Garlicky Oven-Roasted Green Bean Salad With Hazelnuts and Blue Cheese

Serious Eats Jennifer Olvera Post a comment

Roasted green beans are swathed in balsamic vinaigrette and stippled with hazelnuts and crumbled blue cheese. More

Balsamic Roasted Strawberry Sherbet

Serious Eats Alexandra Penfold 4 comments

In this sherbet, the balsamic and strawberries are up front and center on the initial taste but it finishes with the tang of buttermilk. More

The Taproot

Serious Eats Autumn Giles Post a comment

Although this drink is served over ice, it still packs a toasty punch thanks to the layers of warm flavors. More

Fennel-Rubbed Pork Roast with Balsamic-Glazed Vegetables

Serious Eats Jennifer Olvera Post a comment

The perfect answer to early fall: Pork loin rubbed with fennel makes an ideal companion for sticky, glazed balsamic vegetables. More

Strawberry Balsamic Sauce

Serious Eats Joshua Bousel 2 comments

Bright, fruity, with mellow tartness and sweetness, this strawberry balsamic sauce is ready for a multitude of uses. More

Balsamic-Glazed Ham With Basil English Peas

Serious Eats Jennifer Olvera Post a comment

Balsamic-glazed ham and basil peas lend a springtime feel to this festive meal. More

Sweet-and-Sour Balsamic-Glazed Spareribs from Vinny Dotolo and Jon Shook of Animal

Serious Eats Kate Williams 4 comments

Leave it to carnivores Vinny Dotolo and Jon Shook, the fearless chefs behind the meat-centric LA restaurant Animal to give us a platter of blackened, sticky ribs, as documented in Adam Roberts' new book, Secrets of the Best Chefs. I'm calling this rib sauce black magic from now on. More

We Try Heinz's New Balsamic Vinegar Ketchup

Erin Zimmer 25 comments

Heinz's new Balsamic Vinegar Ketchup sounds like a winner, right? Upping the balscidity (new word) in lieu of the traditional distilled white vinegar gives it a mild kick without completely throwing off the familiar taste of ketchup. This is actually a pretty big move for Heinz, a bastion of ketchup tradition; they haven't released a new flavor in about a decade. (Remember green ketchup in the early 2000s?) More

Bi-Rite Creamery's Strawberry Balsamic Ice Cream

Serious Eats Max Falkowitz 4 comments

This is a bright, fresh, and impressively fruity ice cream that rises above the strawberry pack. A touch of balsamic vinegar adds sweet complexity and some of the acidity lost by cooking the fruit. More

Roasted Brussels Sprouts and Shallots with Balsamic Vinegar

Serious Eats J. Kenji López-Alt 12 comments

A last-minute drizzle of balsamic adds a tart glaze to these crispy sprouts. More

Balsamic Glazed Acorn Squash with Shallots and Rosemary

Serious Eats Carrie Vasios Mullins 1 comment

Shallots and acorn squash are roasted with balsamic vinegar and rosemary to get a sweet and sour taste. More

Bake the Book: Grilled Fig Sundaes with Balsamic "Fudge"

Sweets Caroline Russock Post a comment

These grilled fig sundaes are a perfect transitional dessert. Shades of summer are represented though scoops of ice cream and burstingly sweet figs that are grilled, preferably before the grill is retired for the season. Fall come through with the rosemary skewers that the figs are threaded onto and deeply sweet and sour balsamic "fudge" sauce made from vinegar reduced with red wine and sugar. The dish is finished with a sprinkle of sea salt and cracked black pepper, savory elements that tie together the sweet and tart notes of this gorgeous early fall sundae. More

Soy-Balsamic Vinaigrette

Serious Eats J. Kenji López-Alt 13 comments

Note: This recipe can easily be scaled up or down, and lasts forever in the fridge. If you have plastic squeeze bottles, there's no need to first whisk in a bowl—construct the dressing in the bottles using the same ratio... More

My Latest Obsession: Infused Vinegars, Oils, and Salts

Meister 10 comments

In this delicious season of grills, salads, and farm-fresh produce that needs almost no altering, the only thing that's missing is the right accent. Something subtle, but with a little flair—a secret weapon, ready to wow picnickers at your next potluck and the neighbors you're always tossing meat on the barbie for. Good thing infused vinegars, oils, and salts exist. More

Preserved: Strawberry Balsamic Thyme Jam

Sweets Lucy Baker 5 comments

The idea for this jam came about for three reasons. One, last Saturday was the first time this spring that strawberries appeared at my local farmers' market. Two, I recently invested in a really nice bottle of aged balsamic vinegar. And three, I had some fresh thyme in my fridge that was about to go bad. More

Strawberry Balsamic Thyme Jam

Serious Eats Lucy Baker 6 comments

This jam is insanely delicious; equal parts sweet and sophisticated. The balsamic vinegar adds depth of flavor and brings out the juicy, sunny taste of the strawberries. And the thyme, oh the thyme! It provides an addictive, lemony, herby essence.... More

Cornmeal, Goat Cheese and Muscadine Pizza

Serious Eats therealchiffonade 2 comments

Note: Muscadines are a variety of red grape from the Southeastern United States. If unavailable, any red grape variety will do.... More

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