Sweet, tangy and rich, balsamic vinegar is one of my favorite ways to add depth to both savory and sweet dishes. It’s the base of a sweet and sour Sicilian Agrodolce and a Roasted Kabocha Squash Agrodolce with caramelized onions and olives. In summer, splash it over a simple Italian Tomato and Onion Salad, a juicy Stone Fruit Caprese Salad or a smoky Grilled Radicchio Plum Salad. And for dessert, try strawberries macerated in balsamic on a crisp Pavlova with Balsamic Strawberries. Tip: everyday balsamic is great for dressings and cooking. Save thick, aged traditional balsamic from Modena or Reggio Emilia for drizzling over finished dishes, fruit or even Parmesan, where its sweetness really shines.