by Melissa Picoli | Apple Cider Vinegar should be given a cape. Seriously, it should be given a beautiful golden cape, ACV written across the back with a thunderbolt, or something of the sort. It deserves recognition. It hangs out in our cupboards, often pushed aside as we reach for its smoother cousin, balsamic, or its useful relative, white wine. It’s true, balsamic is delicious, and adds to food a gourmet quality that is tough to beat; and white wine vinegar works significantly better … [Read more...]
