When a recipe calls for Marsala, should you use sweet or dry?  

Veal Marsala
Photography: Randy Mayor; Styling: Jan Gautro

Marsala is an Italian fortified wine with smoky, deep flavor. When making savory dishes like chicken or veal Marsala, dry Marsala is the classic choice; when making desserts, sweet Marsalais generally used.

Recipe: Veal Marsala, Cooking Light

Marge Perry
Oct, 2010
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