Balsamic vinegar - the time to reduce varies based on quality; good-quality vinegar reduces faster. Sweetener (optional) - to make a glaze, you only need balsamic vinegar, but I recommend adding a ...

One of my strongest beliefs is that food can never be too rich, but I happen to live with a Mr. Sprat who actually has nightmares about foie gras. If it weren’t for vinegar, we probably couldn ...

One of the things I enjoy most about this salad is how versatile it is. You can switch up the herbs, add a handful of toasted nuts for crunch, or even toss in some arugula for an extra layer of ...

Reduce heat to medium-low, and simmer, stirring occasionally, until thickened and syrupy, about 8 minutes. Pour balsamic glaze into a small heatproof bowl, and let cool completely, about 20 minutes.

Pour 3 or 4 tablespoons of the glaze over the greens and cook until the greens begin to wilt, about 5 or 6 minutes. Quickly remove from heat; the greens will continue to wilt.

Roast for 30 minutes, toss with 3 tablespoons vinegar, and continue to roast until onions and shallots are tender when pierced by a sharp paring knife - 30 more minutes.