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Thumb_13996_Goat Cheese Cheesecake With Balsamic-Glazed Cherries

Thumb_13996_Goat Cheese Cheesecake With Balsamic-Glazed Cherries

Out of cherry season, the cake is delicious on its own, or topped with any fruit compote. Read more about this recipe at hogwash.

Thumb_11772_Strawberries With Reduced Balsamic And Black Pepper

Thumb_11772_Strawberries With Reduced Balsamic And Black Pepper

This is an Italian classic. For good reason: the rich tartness of the balsamic and the spice of the freshly ground black pepper pick up and highlight those same qualities in the strawberries, isolating and enhancing the strawberries' inherent fruity sweetness.

Thumb_10663_Pan-Seared Pork Chops with Balsamic Cherries

Thumb_10663_Pan-Seared Pork Chops with Balsamic Cherries

This is one of those recipes that looks a lot more complicated on the plate than it is in the pan – be sure to prepare the ingredients first, as the actual cooking process goes very quickly. You can use chops of any thickness; very thick chops will take longer to cook, so reduce the heat to medium after the first minute or so of cooking. Read more about this recipe at hogwash.

Thumb_8399_Braised Beet Greens With Vinegar

Thumb_8399_Braised Beet Greens With Vinegar

Beet greens are perfect for braising. A longer simmer leaves them tender and flavorful.

Thumb_17843_Balsamic Pearl Onions

Thumb_17843_Balsamic Pearl Onions

These pearl onions require 20 minutes of peeling time but can be made 2 days ahead. Serve just a few on each plate for a piquant counterpoint to Thanksgiving turkey and mashed potatoes. Read more about this recipe at the Washington Post.

Thumb_5434_Avocado With Bacon Vinaigrette

Thumb_5434_Avocado With Bacon Vinaigrette

Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."

Thumb_14638_Balsamic-Marinated Skirt Steak

Thumb_14638_Balsamic-Marinated Skirt Steak

A 30-minute oil-and-balsamic marinade imparts just a hint of sweetness to skirt steak. Or try oil and garlic for a more pungent flavor. Read more about this recipe at the Washington Post.

Thumb_11928_Pan-Seared Balsamic Baby Squash

Thumb_11928_Pan-Seared Balsamic Baby Squash

Picked before maturity, these little squashes have a crunch and sweetness that is unparalleled in their adult counterparts. I like them best cooked quickly and simply -- I’d hate to overshadow the delicate taste and texture we look forward to all year long. Read more about this recipe at VeganYumYum.

Thumb_11157_Spinach Salad With Dried Cherries, Apples And Brie

Thumb_11157_Spinach Salad With Dried Cherries, Apples And Brie

Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."

Thumb_7297_Braised Beef Brisket

Thumb_7297_Braised Beef Brisket

This is a simple, classic way to braise a beef brisket. The tomato paste and balsamic vinegar give it some acidity to balance the rich meat. With softened onions and succulent beef, brisket is even better warmed up the day after cooking. 

Thumb_14795_Grilled Endive

Thumb_14795_Grilled Endive

Endives are great on the grill, and are a particularly elegant looking accompaniment to any number of main courses, grilled and otherwise.  A nice coat of herb-filled oil gives them extra flavor. 

Thumb_5542_Balsamic Vinegar Sauce

Thumb_5542_Balsamic Vinegar Sauce

This rich sauce keeps in the fridge for about a week, so make extra to drizzle over grilled meats, vegetables, salads, and for the daring - ice cream.


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