4,607 vinegar recipes

No-bean chili with a veal, beef, and pork blend simmered in canned tomatoes with chili powder, cumin, and a splash of red wine vinegar. Texas-style heat in 80 minutes.

Retro frankfurter macaroni bake: sliced hot dogs, elbow pasta, ketchup, mustard, and Parmesan baked under buttered breadcrumbs. A budget-friendly midcentury casserole that kids actually fight over.

Bacon-wrapped chicken breasts marinated overnight in fresh orange juice, soy sauce, garlic, and white vinegar. Grilled or oven-baked until juicy and firm with a citrus tang.

Grilled venison tenderloin marinated three days in red wine vinegar, rose, and bay. The technique that turns lean wild game into juicy, medium-rare filets straight off the coals.

Floured cube steak browned in lard and simmered in a tangy homemade barbecue sauce with ketchup, Worcestershire, brown sugar, and lemon juice. Old-fashioned comfort food, fork-tender in about an hour.

A rustic Sicilian appetizer of pan-fried eggplant simmered in a sweet-and-sour sauce with olives, capers, pine nuts, and tomato. Served at room temperature for bold Mediterranean flavor.

Summer succotash with fresh corn, lima beans, zucchini, and grape tomatoes topped with seared sea scallops and a bright parsley drizzle. A seasonal one-pan main that eats like a cookout on a plate.

Sauerbraten meatballs: cooked beef meatballs simmered in a tangy-sweet German-style gravy thickened with crushed gingersnaps. A 30-minute weeknight riff on the slow-braised classic.

Louisiana Creole rabbit marinated overnight in garlic, cayenne, and vinegar then roasted with white wine, mushrooms, and green pepper. Cajun-spiced and fork-tender.

Justin's Barbecue Sauce: a Cajun-style finishing sauce with red wine, ketchup, hot sauce, garlic, and aromatic vegetables. Two-hour simmer for depth, served over barbecue not basted.

Green tomato and Granny Smith apple chutney with ginger, mustard seeds, and warm spices. A tangy, spiced preserve for using up end-of-season unripe tomatoes.

Traditional tamarind and guava chutney with fresh ginger, mustard seeds, currants, and warm spices, boiled and canned for preserving. A tangy, complex Indian condiment.

Spinach and fresh fruit salad with strawberries, blueberries, avocado, brie, and walnuts in a bright lemon-basil vinaigrette. A no-cook 10-minute summer salad that eats like a full meal.

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.

Shrimp marinated in honey, orange spice tea, and rice vinegar, then grilled on skewers. Reduced marinade becomes a gingery dipping sauce.

Thai peanut lime dipping sauce with soy sauce, rice vinegar, fresh cilantro, and chili sauce. No-cook, five minutes, and pairs with satay, spring rolls, or grilled meats.