#balsamic-vinegar

#balsamic-vinegar

Born in the north of Italy in 1924, Hazan came to the United States with her Italian-born American husband in 1955, and her disappointment with American food encouraged her to learn to cook, especially dishes that she missed from home. Hazan went on to become a legendary teacher and author, writing some of the most beloved Italian cookbooks ever, which introduced Americans to real Italian cooking in the 70s.

A sweet bite here, a salty nibble there; glimpses of a tangy lightness only cheese can offer. That's usually what you get with charcuterie boards. As hard as it is to admit, there comes a time when even those flavors grow overly familiar once the ingredient combinations blur into one another. When you're hosting your own holiday party or get-together, consider introducing a completely new element, something intriguing and different enough to carve a pathway through that repetitive monotony.

Just like other unique ways to use balsamic vinegar, a little goes a long way in this case. Use just enough vinegar to make an impact without drowning out the taste of the yogurt entirely. For about 1 cup of yogurt, a couple of tablespoons should do the trick. Drizzle it over the bowl like you would with honey, and enjoy.