Rich and tangy, perfectly sauced, and balanced between sweet, savory, and sharp. Fresh vegetables, caramelized beef, and a tomato base layered with Dijon, honey, and sherry vinegar come together in dish that is nostalgic but with better flavor and texture.

A cold soak in white balsamic pickling liquid gives fresh pears a bright, tangy edge while keeping their delicate texture intact without being overpowering.

Rutabaga gets a bad rap for being bitter and boring. The secret is flooding the rutabaga with enough pickling liquid to pull out those harsh bitter notes while the low-and-slow cook transforms the texture from woody to tender.

Most pickled onions slap you over the head with sharp, puckering acidity. These are different. The white balsamic creates a rounder, more complex flavor that enhances whatever you put them on instead of overpowering it.

These tiny, tangy gems are inspired by one of the best restaurants in the world, Eleven Maddison Park. A quick simmer mellows out the sharp bite of raw shallots while the sweet-tangy brine transforms them into little flavor bombs.