Recipes with vinegar
1,337 recipes
Sloppy Joes C/P
Slow cooker sloppy joes with ground beef, ketchup, tomato paste, Worcestershire, and vinegar. Brown the meat, dump everything in the crock pot, and come home to thick, tangy sandwich filling.
Pineapple Salsa
A fruity and delicious variation of salsa that can be used in wraps, sandwiches and on tacos.
Whacky Cakes
Whacky cakes are the Depression-era chocolate classic reworked for a pizzelle iron: no eggs, no butter, no milk. Vinegar and baking soda do the lift. Vegan, fast, kid-friendly.
Vinegar Cake
Vinegar cake is an old-fashioned chocolate layer cake leavened with baking soda and vinegar instead of baking powder. Sour milk and unsweetened chocolate create a moist, tangy, deeply chocolatey crumb.
Tomato Relish
Old-fashioned tomato relish made with both green and ripe tomatoes, red and green bell peppers, onions, vinegar, and sugar. A sweet-tangy condiment for burgers, hot dogs, and sandwiches.
Orange Barbeque Sauce
Orange barbecue sauce with chili sauce, molasses, soy, Chinese black vinegar, and fresh ginger. A sweet-tangy glaze for ribs, chicken, and beef with an Asian-fusion edge.
Crayfish Tail Salad
Boiled crayfish tails tossed with spinach, Belgian endive, blanched green beans, and fresh herbs, dressed in nutty hazelnut oil. A refined French-inspired seafood salad ready in 45 minutes.
All-In-One Salad Bowl
Satisfy your hunger with this easy to make and delicious salad that will become your family's favorite.
Salmon Vina Olki
Portuguese-style brined salmon marinated overnight in vinegar, cumin seeds, cinnamon, and garlic, then coated in cracker crumbs and fried golden. A traditional Vina d'Alhos preparation.
Rabbit with Apricots in Cabernet Sauce
Braised rabbit with dried apricots and a cabernet-mounted sauce, marinated 12 hours and slow-simmered until tender. A French masterchef-style dish for a special-occasion table.
Fabulous Seafood Gumbo
Louisiana seafood gumbo loaded with shrimp, crab, and oysters in a dark roux broth. Okra and the holy trinity thicken this Cajun classic, finished with file powder and ladled over rice.
Russian Black Bread#2
Russian black bread made with rye flour, molasses, unsweetened chocolate, instant coffee, and caraway seeds. Dense, dark, and deeply flavored with a glossy cornstarch glaze.
Peachy Pork Steaks
Skillet pork blade steaks simmered in peach nectar with basil and vinegar, then served over rice with a glossy fruit gravy. A sweet-savory one-pan dinner with Southern charm.
Pickled Onion Rings
Quick pickled onion rings in a sweet vinegar brine with a hit of hot sauce. Two-day refrigerator pickle that brightens burgers, sandwiches, and egg salad.
Gaslight Restaurant Peppercorn Dressing
Gaslight Restaurant peppercorn dressing with Parmesan, cracked black pepper, garlic, Worcestershire, and hot sauce in a mayo base. A bold, restaurant-style dressing you can make at home.
Medium Hot Salsa
Medium Hot Salsa recipe
Slow cooker sloppy joes with ground beef, ketchup, tomato paste, Worcestershire, and vinegar. Brown the meat, dump everything in the crock pot, and come home to thick, tangy sandwich filling.
A fruity and delicious variation of salsa that can be used in wraps, sandwiches and on tacos.
Whacky cakes are the Depression-era chocolate classic reworked for a pizzelle iron: no eggs, no butter, no milk. Vinegar and baking soda do the lift. Vegan, fast, kid-friendly.
Vinegar cake is an old-fashioned chocolate layer cake leavened with baking soda and vinegar instead of baking powder. Sour milk and unsweetened chocolate create a moist, tangy, deeply chocolatey crumb.
Old-fashioned tomato relish made with both green and ripe tomatoes, red and green bell peppers, onions, vinegar, and sugar. A sweet-tangy condiment for burgers, hot dogs, and sandwiches.
Orange barbecue sauce with chili sauce, molasses, soy, Chinese black vinegar, and fresh ginger. A sweet-tangy glaze for ribs, chicken, and beef with an Asian-fusion edge.
Boiled crayfish tails tossed with spinach, Belgian endive, blanched green beans, and fresh herbs, dressed in nutty hazelnut oil. A refined French-inspired seafood salad ready in 45 minutes.
Satisfy your hunger with this easy to make and delicious salad that will become your family's favorite.
Portuguese-style brined salmon marinated overnight in vinegar, cumin seeds, cinnamon, and garlic, then coated in cracker crumbs and fried golden. A traditional Vina d'Alhos preparation.
Braised rabbit with dried apricots and a cabernet-mounted sauce, marinated 12 hours and slow-simmered until tender. A French masterchef-style dish for a special-occasion table.
Louisiana seafood gumbo loaded with shrimp, crab, and oysters in a dark roux broth. Okra and the holy trinity thicken this Cajun classic, finished with file powder and ladled over rice.
Russian black bread made with rye flour, molasses, unsweetened chocolate, instant coffee, and caraway seeds. Dense, dark, and deeply flavored with a glossy cornstarch glaze.
Skillet pork blade steaks simmered in peach nectar with basil and vinegar, then served over rice with a glossy fruit gravy. A sweet-savory one-pan dinner with Southern charm.
Quick pickled onion rings in a sweet vinegar brine with a hit of hot sauce. Two-day refrigerator pickle that brightens burgers, sandwiches, and egg salad.
Gaslight Restaurant peppercorn dressing with Parmesan, cracked black pepper, garlic, Worcestershire, and hot sauce in a mayo base. A bold, restaurant-style dressing you can make at home.
Medium Hot Salsa recipe
