I recently bought a bottle of this stuff on a whim. I have made chicken with it, used it in salad dressing, and drizzled it over cauliflower and tahini. It was served to me at a restaurant as well recently, drizzled over cubes of pineapple sprinkled with lime zest--and gave the pineapple just the barest hint of tang. I would love some other ideas though!
It's called "the spruce-up"
Give Leftover Pasta a Second, More Flavorful Life
A Bright Purple Game-Changing Dip
Is This How You Solve Seafood Fraud?
What's Ahead for Our Cookbook Clubs
17 All-Natural Spring Cleaning Tricks For the Kitchen
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)