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!
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)