Ways to Act Like A Chef

Here, Food & Wine's guide to the flavors, equipment and social-media moves you need to master right now to be like a chef. By Michael End...
One dish served fresh every day.
American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
How we use your email address
Slide 11 of 13
  • < back

Season with Vinegar

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.

More ∨
You might also like