13 balsamic recipes

It is a quick and easy way to cook asparagus, and tasty too.

Red onions are cooked with balsamic vineger, brown sugar, vegetable broth, turn out very tasty, adding into the lightly boiled green beans, it is a wonderful side dish.

Classic Italian balsamic bruschetta with ripe Roma tomatoes, fresh basil, garlic and Parmesan on toasted French bread. Essential summer appetizer for tomato season.

Chicken thighs marinated in balsamic vinegar, white wine, lemon zest, and thyme, then simmered until tender. The marinade reduces into a glossy, tangy pan sauce you'll want to pour over everything.

Make your own balsamic glaze instead of store-bought, it adds lots of flavor into lots of dishes, such as salads, roasted vegetables, or roasted meat. And it is so easy to make too!

Balsamic strawberries macerated with sugar and finished with aged balsamic vinegar just before serving. A three-ingredient Italian dessert that brings out the berry's best.

Sautéed pancetta with balsamic beans simmers crispy pancetta, garlic, crushed tomatoes, and white beans in a sweet-tart honey-balsamic glaze. A rustic Italian side or weeknight main.

Pork fillet stir-fried with garlic and bell peppers, then hit with orange juice and balsamic vinegar for a sweet-tart glaze. Piled over peppery rocket or watercress for a fresh, fast weeknight dinner.

Balsamic and black pepper filet mignon broiled in under 20 minutes with a two-ingredient molasses-balsamic glaze. A weeknight steakhouse dinner with deep caramelized crust and tender beef.

Quick and tasty way to prepare asparagus! And very healthy!

Fresh peaches tossed with balsamic vinegar, black pepper, and a touch of sugar. A four-ingredient no-cook dessert that's elegant and impossibly simple.

Cold-smoked grilled pompano with a smoked tomato and aged balsamic vinaigrette. A two-stage technique that builds deep smoke and char on a rich Gulf Coast game fish.

Smoked and grilled pompano with a raw smoked-tomato and balsamic vinaigrette. A two-stage seafood main that builds wood smoke into the fish and a bright tomato dressing.