You may have heard me describe the extraordinary qualities of an authentic aceto balsamico tradizionale—how it takes 20 years of careful concentration to develop its intense flavors; how a few drops make a dish taste magical; and how the price of a tiny bottle has caused many unsuspecting tourists to faint! Here, though, is a more reasonable way to bring some of the intensity and complexity of the greatest balsamic vinegar to everyday dishes: reduce a bottle of the affordable commerciale grade of balsamic to a thick syrup. Don’t look for the cheapest “balsamic” on supermarket shelves; look for a vinegar from a reputable company, produced in Italy—and expect to pay $8 to $10 for a pint. I use this condiment on a range of dishes (and in numerous recipes throughout the book), as a thick sauce to drizzle on meats and vegetables and, in a somewhat thinner state, as a glaze on roasts. As you’ll see in the recipe, the vinegar reduces with added honey and bay leaf, but you can give it other flavor notes. I vary these with the dish I intend to dress: for vegetables I add whole cloves; for meat and poultry I add rosemary; for fish I add thyme. The basic formula will provide you with syrup for drizzling on a half-dozen dishes, maybe more. It will keep forever in the refrigerator, but I’m sure you’ll use it up quicker than that!
Like Sri Lankan cashew curry and vegan stuffed shells.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
Turn humble onions into this thrifty yet luxe pasta dinner.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
There’s a reason they say, “easy as pie,” you know?
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
From oven risotto with crispy mushrooms to green curry vinegar chicken.