modena balsamic vinegar adds a flair to healthy cooking. A
kitchen without aged balsamic vinegar is hard to imagine. Less than twenty years ago,
balsamic vinegar was nearly an unnoticeable Italian accouterment. Now, chefs utilize it extensively. A few drops
of the very best balsamic vinegar on ripe strawberries,
bartlett pears, or other fruit is the traditional combination to end
a meal. |
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THE HEALTHY PLATE: Recipe for creamy potato salad with artichokes and herbs - Washington Post Adios balsamic. Hello, red wine vinegar. - Washington Post |
Adios balsamic. Hello, red wine vinegar.Washington PostI am thoroughly sick of balsamic vinegar. I'm tired of its raisiny taste, which is too often saccharine and cloying. And of its syrupy density, not to mention its distinct aroma. I am fed up with chefs who have insisted on using it to dress salads, ...and more » |
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