"Vinegars are the underrated workhorse of the kitchen, and a high quality, nuanced one has transformative powers. A high astringency and deep flavor make it essential for dressings and marinades."
"Roll over balsamic - sherry vinegar is my acid number one. The mahogany elixir is a hair more savory than sweet, making it my favorite for umami-forward dishes, enhancing flavors like roasted baby potatoes or winter greens."
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