Recipe Sifter

Mom's red velvet cake with old-fashioned ermine frosting (the original red velvet topping). Buttermilk, cocoa, and vinegar give the cake its signature tang and tender crumb.

Mom's easy drop sugar cookies: no rolling or cutting, just scoop, flatten with a fork, and sprinkle with sugar. A butter-and-oil dough with a splash of vinegar keeps them tender and lightly crisp at the edges.

Moros y Cristianos, the classic Cuban black beans and rice cooked together in one pot with garlic, oregano, bay leaf, and a splash of vinegar and white wine. Simple, soulful comfort food.

Caprese salad: fresh mozzarella and ripe summer tomatoes layered with torn basil, dressed with red wine vinegar and good olive oil. The Italian classic that proves three ingredients are sometimes enough.

No fat potato salad swaps mayo for a sweet-tangy cooked dressing made from egg substitute, sugar, and vinegar. A diet-friendly take on the picnic classic with all the texture and none of the oil.

Vegan no-egg egg salad: crumbled firm tofu tinted yellow with turmeric and dressed with soy mayo, vinegar, mustard, and hot sauce. Tastes like egg salad in a sandwich, no eggs required.

Nori lamb surprise butterflies lamb loin around scallops, mango, mushrooms, and pickled ginger, wraps it in seaweed, and pairs it with a chili-lemongrass syrup and a roasted pepper relish.

Italian sweet and sour onions braised in white wine vinegar, honey, and coriander. Cipollini-style agrodolce side dish simmered until glazed and tender.

Orange and onion salad with romaine, mandarin oranges, and toasted almonds in a homemade tarragon-Dijon vinaigrette emulsified with egg yolk. Bright, crunchy, and tangy.

Bright colors make salads more appealing and give you a different taste you can't get enough of!

Oven barbecued spareribs braised low and slow for 3 hours in a homemade ketchup, brown sugar, and Worcestershire sauce. Fall-off-the-bone tender, no grill needed.

This comes out almost black in color and is VERY HOT!

Old-fashioned peach pickle, a Southern heritage recipe with whole peaches studded with cloves and steeped in cinnamon-spiced sweet vinegar syrup over three days. The classic holiday ham accompaniment.

Peanut butter dip with fruit jam, molasses, vinegar, and sesame seeds blended into a bold, sweet-tangy spread. A big-batch dip for parties, picnics, or snacking with fruit and crackers.

Pecan-stuffed deviled eggs with chopped pecans, mayonnaise, dry mustard, and a kick of grated onion. The Southern twist on the classic appetizer.

Pepper cabbage slaw, the Pennsylvania Dutch classic with shredded cabbage, green pepper, carrot, and a sweet-tangy vinegar dressing. No mayo, holds for days in the fridge.