Big, flaky salmon gets a deeply caramelized sweet-smoky finish without ever feeling sticky or heavy. The cedar plank keeps the fish supple while the bourbon balsamic makes a quick glaze that tastes like it simmered all afternoon.
Sticky honey, bright lime and just enough chile heat turn this cedar-plank shrimp into the kind of platter that disappears before the sides hit the table. The plank keeps the glaze from falling through the grates and gives the whole thing a gentle, woodsy smoke.
A cedar plank does the heavy lifting here: it perfumes the fish, keeps it gently moist and makes a simple tilapia dinner feel like it belongs at a backyard supper club. Bright lemon, herbaceous garlic and a tiny balsamic finish make every flaky bite pop.
Creamy, cheesy crab dip is already a party favorite; a little zesty garlic and bright champagne balsamic make this one the first dish gone. Bake it until golden around the edges, then set out crackers and watch people suddenly forget how to share.
Bring this hot, cheesy skillet to the table and watch the tortilla chips gather around. Black beans, rice, roasted corn and zesty garlic bake into a scoopable dip with just enough smoky heat—and a bright balsamic finish to keep it from feeling too heavy.
This is the savory, golden side dish that makes a holiday plate feel complete—and it is just as welcome next to a roast chicken in February. Cornbread, toasted bread, celery and onion soak up a Tuscan garlic broth, then bake into crisp-topped comfort.
A skillet full of warm rolls brushed with Tuscan garlic butter is about as welcoming as a recipe can get. They bake up fluffy inside, crisp around the edges and disappear one fragrant pull at a time.
This is the bread basket that steals the show. A thick artisan loaf gets a creamy Tuscan garlic-Parmesan spread, then broils into golden, bubbly, scallion-studded slices that are made for pulling through a saucy pasta plate.
Sweet-tart cranberries, tender pear, a kiss of bourbon and saucy little meatballs: this is a holiday appetizer with serious year-round potential. The cranberry-pear and bourbon balsamics give it that glossy, almost impossible-to-stop-tasting finish.
The old-school stuffed mushroom gets a fresher, brighter point of view: roasted mushroom caps, feta, lemon, herbs and a glossy balsamic finish. They disappear at a party, but they are just as good next to a grilled steak and a glass of something cold.