American craft brewers are using cherries to create refreshing brews for the spring season. Sweet and sour cherries are flavoring wheat beers, lagers and ales, resulting in tart, fruity and often sour beers available for a limited time.
A trend toward tart, sour cocktails has brought drinking vinegars into the limelight, and bartenders are using shrubs to create unique flavor combinations that tout a variety of health benefits and a rich history.
Bittersweet chocolate lends a rich chocolate flavor without overwhelming desserts with sweetness like milk chocolate can. Melissa Clark shares three recipes for Valentine's Day: decadent chocolate poundcake with chocolate chip streusel, chocolate ice-box cake layered with maple-butterscotch whipped cream, and simple chocolate pudding served with creme fraiche.
Greek yogurt is not only packed with protein and calcium, it is also a versatile ingredient that works in sweet and savory dishes. Strain Greek yogurt to make a tasty, less-caloric substitute for cream cheese, use it in place of sour cream for tacos and baked potatoes, or use it as a tenderizing marinade for chicken.
Verjuice, a sour liquid now made from unripe grapes, has a long history in French cooking and adds subtle tart flavor to many dishes. It is particularly good as a foil for rich meats, as a substitute for lemon juice in baked desserts, and as a nonalcoholic drink when mixed with sparkling water.