Bon Appétit (November 2015)
The trend is clear: vinegar is showing up all over Thanksgiving menus this year.
Here, it's in the form of an agrodolce, that Italian glaze that's sweet and sour and lip-smackin' delicious. We've only made an agrodolce twice before -- once as a glaze for salmon, and once for pork. Both were really good.
Would an agrodolce be just as good on roasted squash?