You can baste just about any grilling, broiling or roasting meat with this plum barbecue sauce as it cooks -- it'll lend a beautiful sweetness and depth of flavor. You'll need to stir the sauce more often toward the end of cooking to be sure it doesn't stick to the bottom of the pan as it simmers.
Strawberries Tossed In Peppered Raspberry Vinegar
Strawberries Tossed In Peppered Raspberry Vinegar
While the usual routine calls for balsamic vinegar, I have often used this recipe in my classes. Students can't believe that it will be good, and it's spectacularly good.
Like this recipe? Find more like it in one of Barbara Kafka's many excellent cookbooks.
Balsamic-Marinated Skirt Steak
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.
Roasted Garlic Chicken With Honey And Balsamic Vinegar
Roasted Garlic Chicken With Honey And Balsamic Vinegar
Use leftover roasted garlic from braised sirloin tips as a shortcut for this luscious roasted poultry dish.
This recipe is part of Andrew Schloss's Sunday Dinners.
Grilled Oysters With Blood Orange And Ginger
Grilled Oysters With Blood Orange And Ginger
Blood orange season falls over the winter, the perfect time to make these jewel-tone grilled (or broiled) oysters. The flavors of ginger and rice wine vinegar play off the sweetness of the blood orange juice. Valencia oranges are a good substitute for blood oranges.
