Wield the Power of Sour

Photo: Christopher Testani

When cooking with less fat, salt, and sugar, acid is a key ingredient for next-level recipes. Here's how to deploy citrus and vinegars to enhance flavors and brighten your healthy dishes.

Start Slideshow

1 of 8

Season Well

Photo: Christopher Testani

Mastering the art of seasoning is the factor that distinguishes expert-level cooking. And folks, it's much more than salt and pepper. Knowning when and where (and why) to use acidic ingredients is among the most critical yet commonly misunderstood aspects of seasoning. A squeeze of lemon or a drizzle of vinegar more ofteh than not makes the difference between flat-line flavora nd food that sings. Each of these recipes celebrates a different function of acid application—a collective exploration of what defines the power of sour.

2 of 8

Charred Lemon Pappardelle with Mushrooms and Shrimp

Photo: Christopher Testani

View Recipe: Charred Lemon Pappardelle with Mushrooms and Shrimp

Juice from charred lemons cuts the density of fat in a silky sauce like this, keeping its richness in check.

3 of 8

Citrus Upside-Down Cake with Sour Whipped Cream

Photo: Christopher Testani

View Recipe: Citrus Upside-Down Cake with Sour Whipped Cream

Like salt, sour's contrasting flavor keeps sweetness in check, ultimately boosting it to its sweetest potential.

4 of 8

Balsamic Hanger Steak with Greens and Parmesan

Photo: Christopher Testani

View Recipe: Balsamic Hanger Steak with Greens and Parmesan

Balsamic vinegar does double duty, both tenderizing the steak and imparting robust flavor.

5 of 8

Golden Chicken with Cilantro-Cashew Pesto and Coconut Rice

Photo: Christopher Testani

View Recipe: Golden Chicken with Cilantro-Cashew Pesto and Coconut Rice

Tart lime and tangy yogurt provide a necessary fresh, bright kick to balance robust earthy notes from spices like curry.

6 of 8

Shaved Asparagus and Fennel Salad with Meyer Lemon Dressing

Photo: Christopher Testani

View Recipe: Shaved Asparagus and Fennel Salad with Meyer Lemon Dressing

Sunny Meyer lemon juice softens asparagus, tames raw fennel, and partners with oil to coat each element with vibrant flavor.

7 of 8

Creamy Artichoke Soup with Crisped Prosciutto

Photo: Christopher Testani

View Recipe: Creamy Artichoke Soup with Crisped Prosciutto

Swirling in rich sherry vinegar toward the end of cooking is the difference between flat earthiness and dynamic deliciousness.

8 of 8

Rhubarb-Basil Shrub Cocktails

Photo: Christopher Testani

View Recipe: Rhubarb-Basil Shrub Cocktails

Vinegar extracts and retains flavor from fresh fruits and herbs while dissolving sugar to create a sweet-tart vinegar simply syrup. A mixture of frozen rhubarb, fresh basil, and sugar need to refrigerate for 24 hours, so be sure to plan accordingly.

Replay gallery

1 of 8

Season Well

1 of 8

2 of 8

Charred Lemon Pappardelle with Mushrooms and Shrimp

2 of 8

3 of 8

Citrus Upside-Down Cake with Sour Whipped Cream

3 of 8

4 of 8

Balsamic Hanger Steak with Greens and Parmesan

4 of 8

5 of 8

Golden Chicken with Cilantro-Cashew Pesto and Coconut Rice

5 of 8

6 of 8

Shaved Asparagus and Fennel Salad with Meyer Lemon Dressing

6 of 8

7 of 8

Creamy Artichoke Soup with Crisped Prosciutto

7 of 8

8 of 8

Rhubarb-Basil Shrub Cocktails

8 of 8

Up Next

Everything in This Slideshow

Account

Wield the Power of Sour

1 of 8

Season Well

1 of 8

2 of 8

Charred Lemon Pappardelle with Mushrooms and Shrimp

2 of 8

3 of 8

Citrus Upside-Down Cake with Sour Whipped Cream

3 of 8

4 of 8

Balsamic Hanger Steak with Greens and Parmesan

4 of 8

5 of 8

Golden Chicken with Cilantro-Cashew Pesto and Coconut Rice

5 of 8

6 of 8

Shaved Asparagus and Fennel Salad with Meyer Lemon Dressing

6 of 8

7 of 8

Creamy Artichoke Soup with Crisped Prosciutto

7 of 8

8 of 8

Rhubarb-Basil Shrub Cocktails

8 of 8

Share the Gallery

Up Next

Share the Gallery