Red, white or sherry vinegar, or lemon juice, can replace balsamic. Swap out maple syrup for honey or agave, if you prefer. Try another herb, such as rosemary or thyme, or even parsley or tarragon.

The vegetable-rich days of late summer are a great time to learn how to make a good vinaigrette. Skip to content. Close. Back America's Newspaper. 1. Subscribe. Close Sign in.

The vinaigrette will keep in an airtight container in the refrigerator for up to 1 week. 4 In a large serving bowl, combine the arugula with ¼ cup of the vinaigrette, or enough vinaigrette to ...

Personally, I prefer a vinaigrette with equal parts oil and acid. I like this for three reasons: One, I like a tangier vinaigrette. Two, it’s healthier (and less expensive) to use less oil.

On day three of the Eater Advent Calendar, unwrap a dainty bottle of really rich, really savory, really great sherry vinegar with a big chef endorsement by Lesley Suter Dec 4, 2024, 2:00 PM UTC ...

Arrange the greens on your serving platter. Arrange the sliced oranges over the greens. Top with picked dill, fennel tops (if using) and toasted sunflower seeds. Dress with as much of the ...

Add oil, herbs, vinegar, mustard, and garlic; process until mostly smooth and well combined, 30 seconds to 1 minute. Transfer vinaigrette to a small bowl, and whisk in salt and pepper.

Steve Sando is the founder and CEO of Rancho Gordo, an heirloom bean company based in Napa, California. Sando has also written numerous cookbooks on the subject including his latest — The Bean ...

Nutty, golden garlic and whole branches of woodsy herbs (rosemary, thyme or sage) infuse the meat with flavor. It makes for a speedy weeknight chicken dish that’s a cut above, even if you ...