Ina Garten’s Pan-Fried Onion Dip is a nostalgic, full-fat classic with no trendy substitutes. Cooking the onions longer than ...

Typically made with white or red wine vinegar, this classic French dish, called poulet au vinaigre, uses sherry and sherry vinegar, an idea from Britain’s beloved chef Delia Smith. Cut up a chicken ...

Grilled Asparagus with Figs, Blue Cheese and Sherry Vinegar Sauce is a scrumptious concoction. It’s a great dish for summertime entertaining because much of the work can be done in advance. The ...

After a weekend of feasting, you're probably desperate for a refreshing salad. This one has it all: sweet clementines, salty ...

I love acid. The vast majority of foods, whether savory or sweet, are improved by a hit of bright tartness. There are two main ways to get acid into your cooking: citrus and vinegar. All vinegars ...

1. Peel the turnips and cut into quarters, leaving the stems attached. Place the turnips in a large skillet with one-half cup water, the butter, shallot and salt. Stir well, cover tightly and place ...

Cook’s notes: If preparing the sherry vinegar sauce in advance, do not add the parsley until just before serving. I used many more than 24 spears because the asparagus I used was narrower than a ...

1. Set the oven at 200 degrees. 2. Pat the chicken dry. Halve the breasts crosswise to make 4 pieces. Sprinkle all the pieces with salt and pepper. 3. In a skillet large enough to hold all the pieces ...