4,607 vinegar recipes

Baked halibut with tomatoes, mushrooms, onions, green pepper, and white wine. A low-calorie, veggie-loaded fish dinner that bakes in one dish with bright, savory flavor.

Molded red pepper couscous ring filled with steamed vegetables and topped with a cool dill yogurt sauce. Stunning vegetarian buffet centerpiece that cuts like a savory cake.

Grilled Alaska salmon with an Asian-style marinade of soy sauce, balsamic, ginger, garlic, brown sugar and sesame. Sweet-savory backyard salmon with charred edges.

A colorful salad of black-eyed peas tossed with wild rice, white rice, tomatoes, bell pepper, and corn in a fresh oregano-thyme vinaigrette. Feeds a crowd and tastes even better the next day.

Uru mus roast is a Sri Lankan spiced pork dish marinated in vinegar with cardamom, cloves, and curry powder, then braised until tender and finished with fried onions and curry leaves.

Spiced vegetarian mince pie filling with grated apples, golden raisins, currants, candied orange peel, dark rum, and warming spices. No suet, no meat. Two lattice-topped pies of British holiday tradition.

Chinese vegetarian eggplant and tofu stir-fry. Asian sweet and sour flavor.

Overton's seafood gumbo is the real Louisiana deal: homemade seafood stock, slow-cooked okra, the holy trinity, a dark roux, then pounds of shrimp, crab, and oysters. Served over rice with file at the table.

Saffron-infused rice topped with slow-cooked black beans and a fresh tomato-cumin garnish. A vibrant, naturally vegan bowl built from three simple components.

Vegetarian sweet and sour pasta salad with kamut spirals, kidney beans, black beans, and red bell pepper tossed in a tangy shoyu-barley malt dressing. Protein-packed and potluck-ready.

Crunchy angel hair coleslaw tossed with red, green, and jalapeno peppers in a tangy lime-vinegar dressing. A light, no-cook side dish that's ready in about 10 minutes.

Sea bass fillets braised in apple cider with tarragon, morel mushrooms, and shallots, served over an egg yolk sabayon with roasted tomatoes and apple slices.

Sybil Carter's homemade barbecue sauce starts with bacon drippings and builds layers of tangy tomato, brown sugar sweetness, mustard bite, and hot pepper heat. Doubles easily and keeps in the fridge for weeks.

Homemade buffalo wing sauce: hot sauce melted with butter, vinegar, and layered spices into a tangy, buttery, properly hot glaze for wings. Make-ahead and ready in minutes.

Crisp apple, fennel, and celery root salad tossed with hazelnut vinaigrette and shaved Parmesan. This refreshing fall salad comes together in minutes.

Tangy Italian antipasto spread packed with artichoke hearts, two kinds of olives, mushrooms, and a zesty vinegar-olive oil dressing. Make it ahead - it's better the next day.