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I found it worked really well in my sauteed brussels sprouts--regular balsamic muddies the pretty green color, but the white balsamic gives you the sweet taste without the color.


My mom got me some white balsamic and I found quite a few uses for it. One very easy thing to do is quickly saute chicken cutlet in olive oil, remove them from the pan when browned, then, in the same pan, saute some garlic, add a jar of diced tomatoes, add a hearty amount of white balsamic vinegar and capers and let the sauce reduce a bit; then throw the chicken back in to warm or finish cooking through and then serve the chicken topped with some sauce and chopped parsley. It's very tasty, a good mix of salty, tangy, and sweet, and so fast cuz the only thing you have to chop is the garlic (and the parsley, if you are not feeling so lazy that you forego it).


interesting! speaking of vinegars and the like have you ever tried the pomegranate glaze from trader joes? its right next to the oils and vinegars but it is a great little addition to some foods!


I've never tried the pom glaze, but have tried the pomegranate vinegar--I drizzled it over sauteed spinach and it was a really interesting juxtaposition.

Stefania Pomponi Butler/CityMama

All righty then! Will go stock up on pomegranate glaze and vinegar next week. I love pomegranate syrup (fancy grenadine) and tea so look for pom recipes once I test everything out.

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Cooking Gear To Spice Things Up

  • All-Clad cookware
    I use the stainless line. I love it because you can put it in the dishwasher. If you like to cook it is sooo worth it to have quality pots and pans. I recommend buying a set on sale and then filling in extras as you need them. (Watch for sales and specials.)
  • Cast Iron Skillet
    Please get rid of all your teflon-coated non-stick plans and get a cast iron skillet. I use mine for searing meat, poultry, and fish and then finishing off in the oven. In fact, get two cast iron skillets—one large enough to hold two ribeyes and a smaller, fried-egg-sized one for making...well...eggs.
  • Food Processor
    Quickly slice/shred veggies and cheese, make hummus or other spreads in a snap, and make pie crust without making a mess.
  • Global Knives
    I am partial to the 18 incher. Yep, I like big knives and I cannot lie. If you like to cook (or even if you don't) you deserve to have good knives. At least one.
  • Instant Hot Water Dispenser
    If you can't afford to have one built-in, this is a great alternative. It's nice to have boiling water at the push of a button to make tea, instant miso soup, or morning oatmeal for the kidlets.
  • Microplane Grater/Zester
    Use this to grate citrus zest, nutmeg, and cheese. You could get a coarser one, but you don't need to. I have one and I use it for everything.
  • Penzey's Spices
    A great resource for all your herb and spice needs.
  • Rice Cooker
    Every family should have one.
  • Silpat
    Silpat is a silicone mat used for baking. They come in various sizes. Items will not stick to it. It is a must for any home baker.
  • Stick or Immersion Blender
    It doesn't have to be fancy, but try and get the highest HP you can afford. I use my stick blender (+ attachments) for making salad dressing (weekly), pureeing soups, making babyfood, and whipping cream.


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