Black Vinegar

Black vinegar is a dark, aged vinegar with a rich, complex flavor profile that combines sweetness, tanginess, and a hint of smokiness. Commonly used in Asian cuisine, it adds depth and a glossy sheen to dishes.

Notes

Black vinegar is typically made from fermented grains or sticky rice and is aged for several years. Its unique flavor makes it a versatile ingredient in both cooking and marinades.

Uses

Marinades for meats and tofu
Dressings for salads and stir-fries
Soup and broth seasoning
Pickling vegetables
Glazing roasted dishes
Enhancing the flavor of dumplings

Replacements

Balsamic vinegar
Soy sauce (for color and umami)
Dark vinegar (Chinese)
Rice vinegar with a touch of molasses
Sherry vinegar

Crab Legs

Succulent and sweet, these crab legs are a luxurious treat, boasting tender meat that practically melts in your mouth. Their delicate briny essence is a hallmark of coastal cuisine.

Large Eggs

Large eggs are the golden standard in baking and cooking, offering a perfect balance of rich yolk and firm white. Their versatile nature brings structure, moisture, and a touch of richness to countless dishes.

Recipes to try

Spinach, Mushroom, and Feta Breakfast Wraps

These wraps are a cozy morning hug in a tortilla—creamy feta, earthy mushrooms, and vibrant spinach meld into a hearty breakfast.

Turkey and Wild Rice Mushroom Soup

Warm up with this hearty soup, brimming with tender turkey, earthy wild rice, and a medley of savory mushrooms in a rich, comforting broth.