Pickled Red Grapes

These pickled grapes are good with cheese, pate or scattered on top of a green salad....

Basic Vinaigrette

Note: Why bother emulsifying your vinaigrette? Read about the science of emulsions. [Photographs: J. Kenji Lopez-Alt] This recipes make a cup of vinaigrette. Extra vinaigrette can be stored in a sealed container in the refrigerator indefinitely....

Pickled Mushrooms From 'Bar Tartine'

Co-chefs Nicolaus Balla and Cortney Burns have made fermented and pickled foods a defining part of their menu at Bar Tartine, and these Pickled Mushrooms from their newly released cookbook, Bar Tartine: Techniques and Recipes, deliver on their promise of addictiveness.

Balsamic Vinegar Dressing

Classic Balsamic Vinegar Dressing is made with 1 part vinegar to 3 parts olive oil. Keeps for 3 - 4 weeks, a great standby for instant salads!

Vin d'Orange Recipe | Cook the Book

This recipe for Vin d'Orange from Put 'em Up! by Sherri Brooks Vinton is an ideal introduction to the world of home infusions. For those of you familiar with Lillet, that lightly sweet, elegantly orange flavored French apertif, this is a do-it-yourself approximation. White wine is mixed with pieces of whole orange (including the skin and pith for a pleasant bitterness), vanilla bean, cinnamon, and a mix of vodka and sugar for sweetness and shelf life.

Red Onion Jam

This is the perfect partner for a big hunk of Roquefort.

Vinegar Coleslaw

This sweet and tangy vinegar coleslaw makes a great accompaniment to rich barbecue.

Balsamic Vinaigrette

With balsamic vinegar, olive oil, Dijon mustard, aromatics, herbs, and spices, this tangy-sweet Balsamic Vinaigrette is easy to make and won't quickly separate. A classic way to dress a salad!

Richard Blais's 'Everything Bagel' Vinaigrette

Richard Blais's innovative vinaigrette is used in his Barely Smoked Salmon recipe from Try This at Home, but it also tastes great on a simple mixed greens salad.

Simple Vinaigrette

Note: Why bother emulsifying your vinaigrette? Read about the science of emulsions. [Photographs: J. Kenji Lopez-Alt] This recipes make a cup of vinaigrette. Extra vinaigrette can be stored in a sealed container in the refrigerator indefinitely....