Ways to Act Like A Chef
In a Marinade Jenn Louis of Portland, Oregon’s Lincoln marinates meat with La Vecchia Dispensa balsamic (photo). “It’s really lovely with quail and oranges.” $25; chefshop.com.
As a Dressing At San Diego’s George’s at the Cove, Trey Foshee adds a subtle lemon vinegar— Huilerie Beaujolaise Vinaigre De Citron—to seafood dishes. $18; cookingdistrict.com.
Just Before Serving Michael Voltaggio spritzes dishes with Chinkiang black vinegar right before serving at Ink in L.A. “It adds a layer of craveable, taste-bud-waking flavor.” $10; amazon.com.