balsamic vinegar
13 - 24 of 26 Results
13 - 24 of 26
balsamic vinegar
  • Muffaletta

    Layered meats, provolone and olive salad make this New Orleans-born sandwich a tourist attraction in its native city. While it is not traditional, we suggest you make yours up to a day ahead, which allows time for the flavors of the olive salad to soak into the bread. more

  • Pepper Biscuits with Ham and Cherry-Raisin Chutney

    The biscuits may be made a day in advance, but if you do, be sure to hide them—they are delicious even before they become these charming little bite-size sweet, salty and savory sandwiches. more

  • Whole Wheat, Fennel, Sun-Dried Tomato and Basil Stuffing

    This warm and hearty stuffing pairs whole wheat bread with fennel, sun-dried tomato and basil for a “molto delizioso” holiday side. more

  • Pan Roasted Pork Chops with Glazed Peaches

    Simple, rustic with sweet and sour notes, this pork dish is best when peaches are at their peak. If out of season, try with pears, apples or figs. It’s also great with duck breast! more

  • Buttermilk Corn Pancakes with Macerated Strawberries

    Heavenly light, fluffy pancakes with just a hint of nutty corn flavor and crunch, topped with fresh orange-scented strawberries get our vote for one of the most perfect breakfasts here on earth. more

  • Roasted Asparagus with Balsamic Drizzle

    A butter-enriched balsamic reduction sauce brings out the best in asparagus. more

  • Pan-Seared Salmon with Tomato, Basil, and Balsamic Topping

    The rich flavor of a golden-brown crusted seared salmon fillet is balanced by the sweet acidity of balsamic and tomatoes and the earthy grassiness of basil. more

  • Roast Rack of Lamb with Fig-Port Wine Sauce

    The deeply nuanced fig-port wine sauce enhances the elegant meaty flavor of the lamb in this special-occasion dish. more

  • Pear Galette with Balsamic Cider Syrup

    The rustic pear galette is lovely on its own, but with the addition of the balsamic syrup, it becomes a sophisticated and stunning looking desert. more

  • Garlicky Grilled Portobello Mushrooms

    What the portobellos lack in beauty, they make up for in taste, especially when marinated with garlic. These mushrooms make a great stand-in for burgers or slice them for an ingredient in a tortilla, lettuce or collard green wrap.

  • Balsamic Glazed Roasted Root Vegetables

    Root vegetables shine when roasted and this balsamic glaze gives a bit of gloss and deeper flavor. Use whatever root veggies you can find in fall and winter, adding carrots, yams or beets for color. Always make plenty so that you have leftovers. more