If you love the taste of balsamic vinegar, get excited, this recipe is for you! Thin boneless, skinless chicken breasts are marinated in a store-bought balsamic vinaigrette. Fresh garlic and crushed red pepper flakes add a spicy punch to the marinade.
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When I saw this recipe for pancetta-wrapped peaches in the July issue of Food and Wine magazine, I knew I had to make it. The recipe takes four simple ingredients — peaches, pancetta, basil, and balsamic vinegar — and turns them into one incredibly delicious, perfectly balanced dish. The peaches are sweet and juicy, the pancetta is crisp and salty, and the basil is fresh and fragrant.
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A couple weeks ago my dad surprised me with a gift of delicious Spanish chorizo. When he gave it to me, I knew exactly what dish I had to make: a crostini appetizer I saw in a recent issue of Food & Wine magazine. In the appetizer, a thick, crisp piece of sourdough is topped with pillows of creamy ricotta, spicy sautéed chorizo, and tangy balsamic red onion slices.
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One of my favorite SF brunch spots, Foreign Cinema, has a balsamic egg dish I've always wanted to recreate at home. Deglazing the fried egg in vinegar gives it a gentle saltiness that tastes gourmet and — I must admit — is highly suitable for hangovers. But instead of serving it with potatoes and greens like the restaurant does, I put a twist on the egg dish by making it into a sandwich.
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