Explore by Tags

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

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

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

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

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

Avocado Grapefruit Salad with Balsamic Vinaigrette

Serious Eats HeartofGlass 2 comments

[Photograph: sweetonveg on Flickr]... More

Basic Vinaigrette

Serious Eats J. Kenji López-Alt 9 comments

Note: Why bother emulsifying your vinaigrette? Read about the science of emulsions. [Photographs: J. Kenji Lopez-Alt] This recipes make a cup of vinaigrette. Extra vinaigrette can be stored in a sealed container in the refrigerator indefinitely. About the author: Become... More

Seriously Meatless: Polenta with a Leek and Mushroom Ragu

Serious Eats MichaelNatkin 8 comments

Top-quality gorgonzola and aged balsamic vinegar elevate this easy-to-make polenta into a delicious vegetarian meal. By the way, don't listen to anyone who says you need to stir polenta constantly for the entire 45 minutes or so that it takes to become smooth. Just give it a good beating every so often, and make sure it has enough water so it won't scorch. More

Cooking from the Glossies: Balsamic Pork with Shallots

Serious Eats Grace Kang 6 comments

I needed a quick and easy meal to make for my cousin last night and this Balsamic Pork with Shallots from the March issue of Cooking Light definitely fit the bill. Easily a 30 minute meal, the recipe is straightforward... More

Dinner Tonight: Pork Chops with Sage and Balsamic

Serious Eats Blake Royer 5 comments

My goal with this recipe was to try out the much-championed cold pan method for cooking pork chops, which involves starting with cold chops and a cold pan and cooking them slowly and gently. The advantage of the method is... More

More Posts