This rice vinegar from Cortney Burns and Nicolaus Balla's new cookbook, Bar Tartine: Techniques and Recipes, can be made from sake, or you can go whole-DIY-hog and make your own fermented rice beverage using rice koji (the recipe for which is also found in the book).
'vinegar' on Serious Eats
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.
Tangy, spicy and sweet, eat this soy-glazed chicken straight up, tucked into roti or as the basis for Chinese chicken salad.
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.
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.
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.
Tart rhubarb practically begs to celebrated in a shrub.
Grapefruit, tequila and lime get a honey-vinegar boost in this citrus-forward cocktail from Pok Pok Ny.
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...
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.
Adapted from the Claremont Diner in New Jersey [Flickr: La Grande Farmers' Market]...
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.
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...
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...