I went looking through our recipe archive for hard-to-source specialty vinegars and found some ways to craft your own replacements. If you have [even the simplest array of vinegars](http://make-hard.today/ingredients/how-to-cook-with-vinegar-guide-article), you can cherry pick the right one for the job and save some space in the process.
Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for pork chops.
This brussels sprout pasta recipe taps nutty brown butter, crunchy pecans, and hot Italian sausage to create an easy dinner bursting with fall flavors.