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Entries tagged with 'balsamic'

The Key to Making Vegetable Kebabs Tasty: Add a Vinaigrette

Grilling Joshua Bousel 2 comments

Balsamic vinegar adds a tanginess to fresh vegetables that have been skewered and grilled until lightly charred. More

Balsamic Vegetable Skewers

Serious Eats Joshua Bousel Post a comment

Balsamic vinaigrette adds a tanginess to fresh vegetables that have been skewered and grilled until lightly charred. More

Fire Up the Grill For Balsamic-Glazed Baby Back Ribs

J. Kenji López-Alt Post a comment

Nothing can fulfill the defining barbecue trifecta of smoky, sweet, and tangy quite like ribs. These ribs combine a rub that features a trio of peppercorns with a low and slow cook over cherry wood. A brushing of balsamic barbecue sauce in the last half hour leaves the ribs with a glistening sheen. More

Mustard and Brown Sugar-Rubbed Ham With Balsamic-Roasted Onions

Sunday Supper Jennifer Olvera 4 comments

This ham, rubbed with brown sugar, Dijon mustard, and balsamic vinegar, cooks alongside sweet and savory cipollini onions. More

Mustard and Brown Sugar-Rubbed Ham With Balsamic-Roasted Onions

Serious Eats Jennifer Olvera Post a comment

This ham, rubbed with brown sugar, Dijon mustard, and balsamic vinegar, cooks alongside sweet and savory cipollini onions. More

Strawberry-Balsamic Tequila Sour

Serious Eats Niki Achitoff-Gray Post a comment

Sweet, ripe strawberries are a natural match for balsamic vinegar. Mixed with fresh lime juice and mint, the combination makes for a refreshingly tart-sweet tequila cocktail you'll want in hand all summer long. More

Eggplant "Ricotta" Stacks From 'Nom Nom Paleo'

Cook the Book Kate Williams Post a comment

This trio of eggplant, tomato, and ricotta cheese makes for a hearty, if not terribly exciting, twist on a caprese salad. Give the appetizer a Paleo twist, though, and the dish transforms into something far more interesting. Michelle Tam's recipe in her new cookbook, Nom Nom Paleo, pairs eggplant slices (coated in ghee and broiled) with thick tomato steaks, a balsamic and shallot reduction, and her own macadamia nut-based ricotta "cheese." More

Eggplant "Ricotta" Stacks From 'Nom Nom Paleo'

Serious Eats Kate Williams 6 comments

This trio of eggplant, tomato, and ricotta cheese makes for a hearty, if not terribly exciting, twist on a caprese salad. Give the appetizer a Paleo twist, though, and the dish transforms into something far more interesting. Michelle Tam's recipe in her new cookbook, Nom Nom Paleo, pairs eggplant slices (coated in ghee and broiled) with thick tomato steaks, a balsamic and shallot reduction, and her own macadamia nut-based ricotta "cheese." More

Sunday Supper: Balsamic-Brown Sugar Short Ribs With Garlic Mashed Potatoes

Sunday Supper Jennifer Olvera 2 comments

Short ribs braise in a red wine, balsamic vinegar, and brown sugar sauce before they're served atop garlic mashed potatoes. More

Balsamic-Brown Sugar Short Ribs With Garlic Mashed Potatoes

Serious Eats Jennifer Olvera 19 comments

Short ribs braise in a red wine, balsamic vinegar and brown sugar sauce before they're served atop garlic mashed potatoes. More

Sunday Supper: Fennel-Rubbed Pork Roast with Balsamic-Glazed Vegetables

Sunday Supper 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

Honey-Balsamic Roasted Carrots From 'The Glorious Vegetables of Italy'

Cook the Book Kate Williams 1 comment

Carrots are tossed in a potent mixture of olive oil, balsamic, and honey before throwing them in a hot oven until they've turned spotty brown and just barely tender. The floral honey complements the natural sweetness of the carrots, and then the balsamic adds zip to keep the sugar in check. If you use a honey and a balsamic with character, you won't regret it—the carrots are more like a provocative dessert you get to eat for dinner. More

Honey-Balsamic Roasted Carrots From 'The Glorious Vegetables of Italy'

Serious Eats Kate Williams 1 comment

Carrots are tossed in a potent mixture of olive oil, balsamic, and honey before throwing them in a hot oven until they've turned spotty brown and just barely tender. The floral honey complements the natural sweetness of the carrots, and then the balsamic adds zip to keep the sugar in check. If you use a honey and a balsamic with character, you won't regret it—the carrots are more like a provocative dessert you get to eat for dinner. More

Sauced: Strawberry Balsamic Sauce

Sauced Joshua Bousel 3 comments

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

Sauced: Balsamic Barbecue Sauce

Sauced Joshua Bousel 6 comments

The tang and robustness of balsamic vinegar dominates, but also finds a nice balance with barbecue sauce standards like ketchup, honey, mustard, and molasses. More

Serious Salads: Roasted Beets with Balsamic Glaze

Serious Salads Jennifer Segal Post a comment

These beets are oven-roasted, which intensifies their natural sweetness, and then tossed in a tart and syrupy balsamic reduction. You can serve them as a side dish, but more often than not I just keep them in the fridge for snacking and tossing over salads. More

Roasted Beets with Balsamic Glaze

Serious Eats Jennifer Segal Post a comment

Roasted beets tossed with a maple-balsamic glaze are perfect for snacking or tossing over salads. More

Melissa Clark's Seared Duck Breast with Garam Masala and Grapes

Kate Williams Post a comment

It'd be a shame to pass over a described as a "masterpiece." Full stop. In Secrets of the Best Chefs, Adam Roberts is totally enamored of Melissa Clark's recipe development process. And his adoration is most evident in his headnote to Clark's recipe for Seared Duck Breast with Garam Masala and Grapes. It's a relatively simple recipe (duck breast gets an hour-long rest with garam masala and salt before being seared, finished in the oven, and topped with a pan sauce of grapes, cinnamon, and balsamic vinegar) with show-stopping results. More

New York Shrub

Serious Eats Maggie Hoffman 3 comments

To make simple syrup, combine 1 cup water with 1 cup sugar in a small saucepan and heat over medium heat, stirring constantly, until sugar is dissolved. Cool before using. Simple syrup will keep in a sealed container in the refrigerator for up to 5 days. More

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