Explore by Tags

Entries tagged with 'vinegar'

Rosemary-Tangelo Shrub

Serious Eats Elana Lepkowski 2 comments

This slightly savory shrub has woodsy rosemary flavors and a hint of citrus. It's great over ice with gin and a bit of seltzer, but it's also refreshing without the booze. More

Soy-Glazed Roast Chicken

Serious Eats Jennifer Olvera 6 comments

Tangy, spicy and sweet, eat this soy-glazed chicken straight up, tucked into roti or as the basis for Chinese chicken salad. More

Edible Pantries

Serious Eats Nick Guy 3 comments

This cocktail from Mark Brinker and Jessica Tessendorf of Chicago's Barrelhouse Flat is a tasty fall drink with a cognac base. Fernet Branca, maple syrup, and apple cider vinegar all contribute to the subtle complexity of the flavor, while cinnamon adds an autumnal aroma. 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

Chicken Namban from 'Hiroko's American Kitchen'

Serious Eats Kate Williams Post a comment

In the spirit of continuing to adapt traditional Japanese dishes to contemporary American palates, Hiroko Shimbo has created a twist on the Japanese cooking technique known as namban. Here, she infuses sweet curry flavor into boneless, skinless chicken thighs that are pan-seared and then baked. More

Rhubarb Shrub

Serious Eats Autumn Giles 2 comments

Tart rhubarb practically begs to celebrated in a shrub. More

Pok Pok Ny's Hunny

Serious Eats Jaclyn Einis Post a comment

Grapefruit, tequila and lime get a honey-vinegar boost in this citrus-forward cocktail from Pok Pok Ny. 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

Dinner Tonight: Vinegar-Glossed Chicken

Serious Eats Blake Royer 7 comments

Not all vinegar is made the same, and when you cook with good vinegar, its hard tones tend to disappear and it becomes pungently sweet and balanced. Such is the case with this staple. The vinegar adds glorious depth and acidity to what would otherwise be a ho-hum sauteed chicken dinner. More

Kosher Coleslaw (Health Salad)

Serious Eats HeartofGlass Post a comment

Adapted from the Claremont Diner in New Jersey [Flickr: La Grande Farmers' Market]... More

Maple Black Pepper Pork Chops

Serious Eats Nick Kindelsperger 21 comments

I am addicted to this dish. Usually I have to cook so many new dishes a week, I don't have time to revisit the really impressive ones. But I've made an exception for this one. I understand on paper it doesn't sound like it should work. The recipe from Eggs On Sunday uses a lot of maple syrup, Too sticky sweet? Nope, everything is balanced by the cider vinegar and black peppercorns, which transform into this rich, meaty glaze that miraculously makes each bite taste like the best rib eye you can imagine. More

Asian-Mediterranean Cucumber Slaw Salad

Serious Eats HeartofGlass 1 comment

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

Vinegared Crab Salad

Serious Eats Chichi Wang Post a comment

Dinner Tonight: Adobong Na Manok

Serious Eats Nick Kindelsperger 18 comments

I don't normally search for Filipino recipes, but came across this one on Chow for adobong na manok. As the recipe points out, "adobo" is not specific to Mexico. In this case, "adobong" refers to the Filipino style of cooking... More

More Posts