Recipes with vinegar
1,337 recipes
Tofu Cottage Cheese
Vegan tofu cottage cheese mashes firm tofu with oil, vinegar, dill, soy sauce, and nutritional yeast for a dairy-free cottage cheese substitute. Five minutes to make, perfect for salads, toast, or veggie sandwiches.
Crockpot Cowloon Chicken
Dress up your chicken with this simple and delicious dish that is made with pineapple slices and water chestnuts.
Mexican Bean Dip
Mexican bean dip made in the microwave with blended beans, sharp cheddar, chili powder, and crispy bacon on top. Hot, smoky, and ready in 25 minutes.
Grilled Eggplant Salad
Grilled eggplant salad layered with yellow tomatoes, fresh mint, and a shallot-lemon vinaigrette. A stunning Mediterranean summer platter that pairs smoky grilled eggplant with cool raw tomato.
Favourite Black Beans & Brown Rice
Black beans and brown rice with smoky ham hock, oregano, and a splash of vinegar. Diabetic-friendly, high-fibre side served over nutty whole-grain rice. Cuban comfort with a healthier swap.
Peanut Butter Noodles
Peanut butter noodles toss cooked linguine with a quick peanut sauce of soy, sesame oil, garlic, and a touch of vinegar. Cold or room temperature, ideal for lunchboxes and picnics. Ready in 15 minutes.
Red Beans & Rice- Pink Adobe
Red beans and rice from the Pink Adobe restaurant with ham hock, tomato sauce, Tabasco, and sausage. Soaked overnight, simmered for hours, with mashed beans stirred back in for creamy richness.
Chef Kimos' Rack of Lamb
Chef Kimos' rack of lamb studded with garlic, seared and roasted with a warm mint jelly, mustard, and vinegar basting sauce. A straightforward, impressive roast with a tangy-sweet glaze.
Wheat & Veggie Salad
Bulgur wheat salad with tomatoes, cucumbers, purple onion, and a tangy yogurt-balsamic dressing. Mediterranean-style grain salad in 40 minutes.
Refreshing Black Bean Soup
Vegan black bean soup brightened with vinegar and soy sauce. Sauteed mirepoix joins long-simmered beans for a brothy, refreshing alternative to richer pureed bean soups.
Larry Booth's Sweet & Sour Ribs
Crispy fried sweet and sour pork ribs coated in honey-soy glaze and topped with a homemade pineapple sauce. Boiled first, then fried golden for maximum crunch.
My Rotkohl
German braised red cabbage (Rotkohl) with sliced apples, vinegar, and bay leaf. A simple, tangy side dish that pairs with pork, sausage, or sauerbraten.
Pickled Figs
Pickled figs in a spiced syrup with clove, allspice, cinnamon, and mace. Old-Southern preserve that turns whole figs into glossy, jewel-like jars for cheese boards and roasted meats.
Harvest Gold Relish
Sweet corn relish simmered with tomatoes, green pepper, jalapeno, brown sugar, and dill vinegar. A bright, tangy condiment for grilled meats and burgers.
Thai Cucumber
Thai cucumber salad (ajad) with quick sweet-vinegar dressing, paper-thin onion, fresh red chile, and crunchy roasted peanuts. The classic 10-minute side for satay and grilled meats.
Cool Cucumber Pasta
Cold cucumber pasta salad in a sweet vinegar dressing with mustard, parsley, and sliced onion. A tangy, refreshing no-mayo summer side dish perfect for cookouts.
Vegan tofu cottage cheese mashes firm tofu with oil, vinegar, dill, soy sauce, and nutritional yeast for a dairy-free cottage cheese substitute. Five minutes to make, perfect for salads, toast, or veggie sandwiches.
Dress up your chicken with this simple and delicious dish that is made with pineapple slices and water chestnuts.
Mexican bean dip made in the microwave with blended beans, sharp cheddar, chili powder, and crispy bacon on top. Hot, smoky, and ready in 25 minutes.
Grilled eggplant salad layered with yellow tomatoes, fresh mint, and a shallot-lemon vinaigrette. A stunning Mediterranean summer platter that pairs smoky grilled eggplant with cool raw tomato.
Black beans and brown rice with smoky ham hock, oregano, and a splash of vinegar. Diabetic-friendly, high-fibre side served over nutty whole-grain rice. Cuban comfort with a healthier swap.
Peanut butter noodles toss cooked linguine with a quick peanut sauce of soy, sesame oil, garlic, and a touch of vinegar. Cold or room temperature, ideal for lunchboxes and picnics. Ready in 15 minutes.
Red beans and rice from the Pink Adobe restaurant with ham hock, tomato sauce, Tabasco, and sausage. Soaked overnight, simmered for hours, with mashed beans stirred back in for creamy richness.
Chef Kimos' rack of lamb studded with garlic, seared and roasted with a warm mint jelly, mustard, and vinegar basting sauce. A straightforward, impressive roast with a tangy-sweet glaze.
Bulgur wheat salad with tomatoes, cucumbers, purple onion, and a tangy yogurt-balsamic dressing. Mediterranean-style grain salad in 40 minutes.
Vegan black bean soup brightened with vinegar and soy sauce. Sauteed mirepoix joins long-simmered beans for a brothy, refreshing alternative to richer pureed bean soups.
Crispy fried sweet and sour pork ribs coated in honey-soy glaze and topped with a homemade pineapple sauce. Boiled first, then fried golden for maximum crunch.
German braised red cabbage (Rotkohl) with sliced apples, vinegar, and bay leaf. A simple, tangy side dish that pairs with pork, sausage, or sauerbraten.
Pickled figs in a spiced syrup with clove, allspice, cinnamon, and mace. Old-Southern preserve that turns whole figs into glossy, jewel-like jars for cheese boards and roasted meats.
Sweet corn relish simmered with tomatoes, green pepper, jalapeno, brown sugar, and dill vinegar. A bright, tangy condiment for grilled meats and burgers.
Thai cucumber salad (ajad) with quick sweet-vinegar dressing, paper-thin onion, fresh red chile, and crunchy roasted peanuts. The classic 10-minute side for satay and grilled meats.
Cold cucumber pasta salad in a sweet vinegar dressing with mustard, parsley, and sliced onion. A tangy, refreshing no-mayo summer side dish perfect for cookouts.
