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Springtime offers a variety of fresh produce to choose from, like earthy herbs and crispy veggies. While we love sticking to our tried-and-true seasonal recipes, this year we’re upping the flavor wherever we can by adding a touch of acidity. That’s because a spritz of lemon or a dash of vinegar works much like salt does to heighten and enhance flavors. Here are some of our favorite ways to add a little zing.
Lemon
A squeeze of lemon and some chopped dill give this wonderful one-pot dinner a bright, fresh flavor. The secret with lemon juice is to taste as you add it, to make sure you get the balance of flavors exactly right.
Vinegar
Vinegar isn’t just for salads: It can really bring out the flavor of fruit, too. Try turning your favorite berries into a shrub, which is a sweet and tart syrup that can be used to flavor seltzer or cocktails. Vinegar enhances the natural sweetness of fruits, adding a tangy kick that turns a simple syrup into a taste adventure.
Balsamic
Balsamic vinegar is the secret weapon for turning spring veggies into culinary rockstars. Its rich, sweet-tart profile not only intensifies the natural flavors of carrots, asparagus, and other seasonal veg, but also adds a depth that makes every bite a taste revelation.
Sour Cream
Light sour cream is a clever way to add a touch of luxury to your weeknight dinners. The creamy, tangy goodness of sour cream (enhanced with a little lemon) propels simple salmon fillets to gourmet heights
White Wine
White wine works its magic in this chicken and vegetable stew, infusing the dish with a subtle flavor and depth. While much of the alcohol evaporates during the cooking process, there will still be a little left, so if you’re trying to avoid alcohol, you can replace it with chicken stock and a dash of white wine vinegar or lemon juice.
