a sweet finish

“Sweet vinegar has become a must in every pantry. But instead of cheap balsamic vinegars, which are often harsh and one-dimensional, cooks can now opt for better sweet vinegars, including Porto, a dark, grapey port wine vinegar made by O Olive Oil in San Rafael, Calif.  Drizzle this smooth new barrel-aged condiment on the last of the heirloom tomatoes, us it to punch up an autumn beef stew, or add a little to the glaze for a seasonal prune or plum tart.”

—Florence Fabricant, Food Editor, New York Times