Balsamic can be used as a glaze for meats, can be drizzled atop fruits, and can even go great alongside less conventional meals, such as grilled cheese or oatmeal.
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With my first taste of fresh pasta, freshly harvested vegetables barely blanched and dressed with luscious and fruity extra virgin olive oil, I thought I'd never be the same. Well, indeed, I wasn't.
Every fall, as the sugar content of the grapes at Rocky Hill Farm in Sonoma becomes ideal, a group of old friends gathers for the harvest -- not to make wine, but to make balsamic.
There are numerous labeling conventions, numerous methods of production, numerous claims of authenticity, and a boggling range of quality and price.
If you have never savored the rich, tender, beefy (never gamey) flavor of a lamb loin chop, you are missing what I consider to be the best nugget of red meat in the world. Period. Really.
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