Gourmet cooking with balsamic vinegar takes skill and experience. A kitchen without aged balsamic vinegar is incomplete. Less than 20 years ago, balsamico was nearly an unknown Italian condiment. Now, gourmet cooks use it extensively in gourmet recipes. A couple drops of the very best balsamic vinegar on ripe strawberries, bartlett pears, or other fruit is a unique dessert to end a meal.

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New York Times

Warm Chickpeas and Greens With Vinaigrette
New York Times
Whisk together the lemon juice, vinegar, minced garlic, salt and pepper to taste, and the olive oil. Combine the cooked chickpeas, greens, parsley and red ...
Winter's GreensNew York Times

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Planning Your Summer Garden: Heirloom Tomato and Herb Salad
KARE
Add salt and pepper and whisk in olive oil. To plate, slice tomato in large rings and place on plate making sure to alternate colors. ...

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