4,607 vinegar recipes

Puerto Rican fried fish drowned in mojo isleno sauce: slow-simmered onions, green olives, capers, and tomato. A classic island preparation from the coastal town of Salinas.

Grilled pineapple chicken teriyaki marinated in soy sauce, molasses, brown sugar, pineapple syrup, and sauterne wine. Basted on the grill until caramelized and smoky.

Pasta shells tossed in a carrot sauce made by simmering chopped carrots, celery, garlic, and thyme in vegetable stock until reduced by half. Vegan, light, and naturally sweet with a red pepper flake kick.

Marinated broccoli chunks in a light rice vinegar, olive oil, dill, and garlic dressing. A crisp, no-cook appetizer that uses broccoli stalks instead of florets.

Don't settle for one single taste and try this succulent beef stew that will warm up any winter day.

They are great for appetizer when you have guests to come over.

Get in on the fun of cooking chicken with this scrumptious recipe that uses jalapeno peppers and pickling spices.

Add some flavor to your pork tenderloin with this succulent recipe that uses currant jelly and a variety of spices.

very healthy salad, different kinds of vegetables, good to choose!

Gingered shrimp noodle soup with snap peas, radishes, and a zippy rice vinegar broth, ready in 15 minutes from a packet of soup noodle mix. Fast weeknight dinner with real crunch.

Roasted roma tomatoes on toast with balsamic-ginger glaze, lemony goat cheese, and peppery arugula on olive-oil crisped sourdough. A restaurant-style vegetarian appetizer or light main.

Pan-seared beef tenderloin topped with melted blue cheese and sweet balsamic caramelized onions. A simple, elegant steak dinner that's ready in 40 minutes.

Venison pate with pork belly and chicken livers, marinated overnight in red wine with orange zest, thyme, and garlic, then baked in a terrine and finished with aspic glaze.

A savory bean stew that's made with delicious cornmeal dumplings which will satisfy your family's hunger.

Homemade BBQ sauce simmered with paprika, dry mustard, bay leaves, and apple cider vinegar over a tomato juice base. A balanced barbecue sauce with depth that bottled versions can't match.

Marinated mushroom salad with vinegar-poached mushrooms, blanched carrots, celery, and bell peppers dressed in oregano olive oil. A make-ahead antipasto-style cold salad.