673 tangy recipes

Baked barbecued oysters in a tangy sauce of tomato paste, chili sauce, horseradish, and Worcestershire, topped with cracker crumbs. A retro seafood appetizer.

Oven-baked Chinese spareribs glazed with a sweet and tangy sauce of soy sauce, brown sugar, tomato puree, vinegar, and chili sauce. Great as an appetizer or main course.

Texas BBQ beef brisket: seven pounds of brisket smoked low and slow with paprika rub and wood chips, finished with a tangy homemade sauce built from the pan drippings.

Indian carrot and yogurt relish (raita) with blanched shredded carrots, cumin, chili, and onion. A cool, tangy condiment ready in minutes.

Strawberry chicken baked in a sweet-tangy sauce of tomato, strawberry jam, red wine vinegar, chili powder, thyme, and ginger. Unexpected fruit-glazed weeknight main.

Grilled shrimp with roasted tomatillo salsa made from oven-charred tomatillos, poblano pepper, cilantro, and parsley. Smoky, tangy, and ready fast.

Slow cooker pork chops layered with onion, red bell pepper, and ketchup for a tangy, fall-apart tender crockpot dinner. Just 5 ingredients and minimal prep.

Mayo-free corn and cabbage slaw with a tangy lemon-mustard vinaigrette. A light, crunchy no-cook side dish that improves as it sits in the fridge.

Cuban yucca con mojo boils tender yuca root and drenches it in a sizzling garlic-lime mojo sauce. A traditional Caribbean side with tangy-sharp flavor over starchy root.

Low-fat chicken breast paired with a tangy Mediterranean marinade deliver a rich flavor packed healthy main.

Cream cheese party dip with ketchup, French dressing, and grated onion blended smooth. A retro five-minute appetizer for chips and crackers with a tangy, creamy kick.

Fiesta shrimp dip with cream cheese, Thousand Island dressing, picante sauce, and horseradish. A 10-minute party dip with sweet-tangy-spicy flavors and chunks of shrimp throughout.

Greek eggplant dip blended with tomatoes, garlic, oregano, fresh mint, parsley, olive oil, and lemon juice. A smoky, tangy melitzanosalata-style spread served with warm pita bread.

North Carolina chopped barbecue pork shoulder braised in a tangy vinegar-ketchup sauce with celery seed, nutmeg, and cinnamon, then chopped and seasoned with hot sauce.

Ginger barbecue chicken baked in a homemade sauce of tomato paste, fresh ginger, dark brown sugar, soy sauce, and liquid smoke. Sweet, tangy, and smoky.

Hot Dutch potato salad: warm cubed potatoes tossed with a tangy bacon-vinegar dressing, hard-boiled eggs, and crisp bell pepper. The Pennsylvania Dutch classic served warm, never cold.