4,697 vinegar recipes

Four pepper salsa with red, yellow, and green bell peppers plus green chiles, pulsed in a food processor with plum tomatoes, mustard seeds, and fresh cilantro. A colorful, make-ahead party salsa.

Chez Melange gazpacho is a chilled tomato and tri-color pepper soup brightened with cucumber, dill, cilantro and a touch of beef stock for savory depth. No-cook summer starter.

Slow-cooker beef chili with pinto beans, green chiles, jalapeños, and a splash of balsamic for brightness. An Arizona-style chili that simmers 8 hours and tastes better the next day.

Southwest bread Gilroy: a rustic yeasted loaf packed with black beans, corn, cilantro, Anaheim chiles, and garlic. Hearty Southwest-style artisan bread that eats like a meal.

Grilled leg of lamb with currant-bell pepper chutney: red wine and curry-marinated lamb grilled over mesquite, served with a sweet-savory port and currant chutney.

Southwest baked beans with three types of beans, Roma tomatoes, molasses, honey, cumin, and apple cider vinegar. A smoky-sweet, slow-baked side dish that feeds a crowd.

General Tso's chicken made with dark-meat thighs: crispy-fried pieces tossed in a ginger-scallion soy sauce with chili paste, rice vinegar, and sesame oil finish.

Deep-fried chicken in a ginger-brandy batter with a sweet and sour brown sugar-soy glaze, topped with chopped macadamia nuts. Hawaiian-inspired over rice.

Vegan Black Forest cake with whole wheat pastry flour, applesauce, and a kirsch syrup. Cashew-tofu icing replaces dairy whipped cream. Three layers of chocolate cake, cherries, and creamy frosting.

Soy-marinated chicken wok-seared with hot bean paste, ginger, garlic, and five spice, then served over steamed bok choy. An authentic Szechuan stir-fry with fiery, aromatic flavor.

Vegan pierogies made with whole wheat dough and silken tofu, filled with creamy potato or cabbage and garbanzo. Boiled then pan-fried until golden and crisp.

Lentil pasta soup with orzo, Italian green beans, tomatoes, and four dried herbs in a chicken broth base. A hearty one-pot soup finished with vinegar and croutons.

Pasta with Szechwan peanut dressing tosses linguine in a creamy, spicy peanut butter sauce sharpened with rice vinegar, garlic, and chili, plus broccoli and cherry tomatoes. A vegan peanut-noodle bowl, warm or chilled.

Crisp stir-fried vegetables in a glossy honey-orange-ginger sauce tucked into whole wheat pita pockets and grilled until sealed. A wholesome meatless dinner in 40 minutes.

Seared pork chops finished in the oven, served over a warm Granny Smith apple relish with curry, cinnamon, ginger, and toasted almonds. Sweet, tart, and warmly spiced for a grown-up fall dinner.

Slow cooker sweet and sour chicken with pineapple chunks, bell peppers, and fresh ginger in a brown sugar-vinegar sauce. Includes oven method. Serve over rice.