Sponsored by Tuscanini

Hi, I’m Sivan Kobi of Sivan’s Kitchen. Welcome to Kosher.com’s new show Now You Know!

Now You Know was created for those looking to explore the world of flavors, experiment with ingredients, and elevate their cooking game. From culinary newbies to veteran cooks, NYK has something for everyone!

As NYK’s first culinary guest host, I’ll teach you all about wine vinegars and how they can enhance your everyday cooking! Keep scrolling for two fast and easy recipes using Tuscanini’s new red and white wine vinegars.

How Are Wine Vinegars Different Than Other Vinegars?

With a more complex flavor profile than regular vinegars, wine vinegars can be used to add acidity and brightness to your dishes.

What’s The Difference Between Wine Vinegar and Cooking Wine?

While wine vinegar and cooking wine are both made out of grapes, they have different tastes and uses. Cooking wine is a wine that typically has added salt and seasonings, while wine vinegar is simply fermented wine, either red or white. Both types of wine vinegar are less intense than regular white vinegar, and their tangy flavor can go a long way towards enhancing a dish.

When Should I Use White And Red Wine Vinegar?

White wine vinegar has a mellow taste with a subtle sweetness. Its light flavor makes it a star in salad dressings and, believe it or not, is a great choice when it comes to cleaning. Reach for the red wine vinegar when you want a tangier punch in marinades, dressings, vinaigrettes, and pickles. Like other vinegars, red wine vinegar can also help regulate blood sugar levels and can be useful in weight management.

Quick Cabbage Salad

Ingredients:

1/2 white cabbage

2 carrots, peeled

1/4 cup Tuscanini White Wine Vinegar

1/4 cup light olive oil

1 tablespoon salt

2 tablespoons sugar

Directions:

1. Chop cabbage thinly.

2. Shred the carrots.

3. Place in a bowl and add seasonings.

4. Toss and enjoy.

Kung Pao Noodles

Ingredients:

1 (16-ounce) package of spaghetti

2 tablespoons sesame oil

1 cup raw or roasted peanuts

1 bunch green onions

6 garlic cloves

3/4 cup low sodium soy sauce

3/4 cup sherry (cooking wine)

2 tablespoons Tuscanini Red Wine Vinegar

1/4 cup granulated sugar

3/4 cup reserved pasta water

1 tablespoon chili paste

2 tablespoons cornstarch mixed with 2 tablespoons water (slurry)

cilantro and sliced red chilies, for garnishing (optional)

Directions:

1. Cook pasta according to package instructions. Drain, reserving some water, and return to the pot.

2. In a small saucepan, heat oil over medium flame. Add peanuts and toast to enhance their flavor.

3. Slice green onions diagonally into one-inch pieces. Add them to the saucepan and stir.

4. Mince garlic and stir into the mixture.

5. Pour all sauces, sugar, and chilis (if using) into the pot.

6. Mix in the cornstarch slurry; the sauce will thicken quickly, so ensure thorough mixing.

7. Pour hot sauce over the noodles and toss to coat them evenly.

8. Garnish with chopped cilantro and red chilies if desired.

9. Serve hot and enjoy your flavorful noodles!

Pick up a bottle or two of Tuscanini wine vinegars next time you hit the store and see just how much they can add to your dishes, throughout the year.

Join me on the first episode of Now You Know here!