Ratings4 out of 51,581 user ratingsYour rating or to rate this recipe.Have you cooked this? or to mark this recipe as cooked.Private NotesLeave a Private Note on this recipe and see it here.Cooking NotesBon V6 years agoAmy, I wasn't familiar with black vinegar either. I found online that you can make an approximation using 1 part rice vinegar, 1 part balsamic vinegar, and 1-3 parts water (to taste--I used 1). So to get 1 TBSP, I used 1tsp each of rice vinegar, balsamic vinegar and water. The result was excellent, so you may want to try that rather than look for an ingredient you may not use much.Great, easy, quick recipe!David6 years agoI have been cooking from the NYT collection of food writers since 2003, almost half my life. This dish is in the pantheon of the top 2 or 3 most satisfying recipes I have ever cooked. The last time I posted a comment was when Mark Bittman penned his final Minimalist column. If he taught me how to cook, Tanis, Sifton, Moskin, Fabricant, and Clark guide m...
