172 red wine vinegar recipes

A classic Russian vinaigrette salad with roasted beets, boiled potatoes, carrots, green peas, dill pickles, and a tangy mustard-vinegar dressing. Served chilled as a hearty side dish.

Crunchy ramen chicken salad with shredded cabbage, toasted almonds, sesame seeds, and a tangy soy-vinegar dressing made from the ramen seasoning packets.

Pickled African peaches spiced with turmeric, cumin, cardamom, ginger, and chili in a sweet vinegar syrup. A complex condiment that improves over two weeks.

Cajun-style barbecue sauce simmered low with onions, sweet red bell peppers, white wine, honey, and a hint of dried mint. A from-scratch sauce with serious depth and Louisiana character.

A savory and delicious dish made with eggplant, pine nuts and tasty kalamata olives.

Pasta and white bean salad with roasted red peppers, pesto, and light mayonnaise dressing. A quick, protein-packed cold salad that comes together in under 30 minutes.

Smoky broiled chicken meets black beans, fresh cilantro, red peppers, and crunchy greens in this Tex-Mex fajita salad. Tossed in a tangy red wine vinegar dressing and ready in 30 minutes flat.

Homemade bourbon barbecue sauce with molasses, ketchup, red wine vinegar, soy sauce, and dry mustard simmered until thick and smoky. A rich, complex glaze for ribs, chicken, or brisket.

A weeknight spin on the French classic: flank steak stir-fried with mushrooms, red wine, toasted almonds, and balsamic vinegar, served over steamed red potatoes. Bourguignon flavor in under 75 minutes.

Chilled summer spaghetti tossed with raw gazpacho sauce of tomatoes, cucumber, red onion, bell pepper, sherry, and saffron. Spanish-inspired no-cook hot weather pasta.

Colorful black bean salad with red, yellow, and green bell peppers tossed in a tangy cumin vinaigrette with cilantro and hot sauce. Vegetarian, vibrant, and served at room temperature.

Marinated onion and kidney bean salad with Vidalia onions, bell peppers, jalapeno, cilantro, and a chili-vinegar dressing. Needs overnight marinating for the best flavor.

Italian potato salad tosses steamed red potatoes with green beans, Kalamata olives, Roma tomatoes, and fresh basil in a light cornstarch-thickened red wine vinaigrette.

Tender black beans tossed with fire-roasted red and yellow peppers, sweet corn, and jalapeño in a cumin-lemon dressing bright with fresh basil.

Mexican black bean soup with a secret hit of Mexican chocolate, serrano chile, and finished with red wine vinegar and olive oil. Authentic depth from a long slow simmer.

Jalapenos en escabeche pickled with cauliflower, carrots, pearl onions, and garlic in white wine vinegar brine. The Mexican taqueria classic for tacos, tortas, and beyond.