'vinegar' on Serious Eats

Edible Pantries

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'

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'

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

Malden, MA: The Sour Side of Sichuan at Fuloon

If there's one takeaway that's stuck with me since my trip to China last Spring, it's that vinegar and pickling are fundamental to Sichuan cuisine--at least as fundamental as the chiles and heat that food is so well known for. It wasn't until that trip that I made a connection about a bunch of my favorite dishes at Fuloon, arguably one of the best Chinese restaurants in the Boston area: They've all got a sour component. More

Cocktail 101: More Complex Shrub Syrups

Last year, I described the shrub syrup, and presented a recipe for making shrubs at home. At the time, I was working with simple shrub syrups, consisting of fruit, sugar, and vinegar. These are always delicious, but they can be a little one-note. Today, I'm going to complicate things a little, by introducing accent ingredients that complement the fruit base and provide a deeper, more complex flavor to the shrub. More

We Try Heinz's New Balsamic Vinegar Ketchup

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

Pok Pok Som Drinking Vinegar Goes National

Few restaurants in Portland, Oregon, can boast the kind of zealous following of Andy Ricker's Pok Pok. The restaurant recently kicked off the release of its Som Drinking Vinegar line at Portland's House Spirits Distillery, selling the concentrated formulas of Pok Pok's four original flavors to the home market. More

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