4,697 vinegar recipes

A fall-off-the-bone ribs recipe that will have you ignoring the napkins and licking your fingers!

A succulent beef dish that's seasoned to perfection with chili powder and hot pepper sauce.

Warm rice salad with marinated artichoke hearts, mushrooms, Parmesan, and scallions in a tangy artichoke vinaigrette. A fresh, no-cook side dish.

Cornish game hens stewed in fruit and sugar -- I originally got this recipe from the Sunday magazine of the local paper. I served it last year for Christmas dinner, and it's very good. What's more, this recipe is easy: you just put everything in a bowl, marinate overnight, then bake until done!

Oven-braised beef brisket roasted with onions, garlic, and a homemade tomato-Worcestershire barbecue sauce until melt-in-your-mouth tender. Serves 8 with a thick, glossy gravy.

Spice-rubbed grilled salmon with chili, cumin, allspice, and paprika, served over organic field greens tossed in a smoky tomato-balsamic vinaigrette. A restaurant-quality dinner in 45 minutes.

A delicious and refreshing salad can be a side dish with any main courses.

Dress up your chicken with this simple and delicious dish that is made with pineapple slices and water chestnuts.

Bring some exotic flavor to your crockpot with this succulent dish made with eggplant, zucchini and black olives.

Broccoli is a nice vegetable, it contains a lot of vintamin, tofu is a good food too, a lot of protein, easy for people to adsorb. It is really a very great recipe!

This is a low-calory and vegetarian pizza, light and tasty, you don't worry about fat, calories, enjoy it.

LONGHORN CHILI WITH ANCHO, MOLE AND CUMIN... and Bacon!!!!

First this double corn bread is absolutely delicious itself. Using the already-yummy cornbread makes a even more flavorful stuffing that has apples, celeries, pecans, and mixed herbs.

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Spectacular chocolate orange meringue roulade with amaretti crunch, whipped cream filling, and dark chocolate drizzle for show-stopping holiday desserts.

Vietnamese-style stir-fried chicken thighs marinated in lemongrass and fish sauce, tossed with ginger, garlic, and scallions in a tangy glaze. Fragrant, savory, and on the table in under an hour.