4,607 vinegar recipes

This is a basic vinaigrette-style dressing that works well with shredded vegetables.

Marinated tomatoes with basil and balsamic vinegar layer sliced ripe tomatoes and soaked red onion with a garlicky dressing and fresh basil. A bright vegetarian side built for summer tomato season.

Authentic Goan pork vindaloo marinated 24 hours in vinegar, ginger, garlic, and a dry-spice masala of cumin, coriander, cardamom, and cloves. Tangy, fiery, and deep-flavored Indian curry.

This vinegar is different from the normal vinegar we use everyday, it adds a lot more flavor into your dish.

Tangy cold Vidalia onion dip with sweet-and-sour vinegar marinade. Overnight soaking transforms raw onions into a creamy, spreadable appetizer for crackers and crudités.

Sauteed chicken livers dusted with warm spices, deglazed with blueberry vinegar, and finished with creme fraiche and fresh blueberries. A French-inspired dish.

Hard-seared chicken breasts finished with a tangy white wine vinegar, garlic, and thyme pan sauce. A French bistro classic ready in just 25 minutes with 8 simple ingredients.

Crispy pan-seared chicken breasts drizzled with a rich balsamic vinegar reduction made with shallots, fresh marjoram, and butter. A 40-minute weeknight dinner that feels restaurant-worthy.

Fresh tomato and scallion salad dressed with raspberry vinegar, sugar, and parsley. A five-ingredient no-cook side dish that highlights peak-season ripe tomatoes.

Olive oil and vinegar chicken cacciatore braised with white wine, garlic, and rosemary. Italian hunter-style chicken without the heavy tomato sauce. Pan-to-oven in 45 minutes.

French chicken saute braised with red wine vinegar, fresh tomatoes, and chicken stock, reduced to a glossy, tangy sauce. A classic bistro dish with bold, concentrated flavor.

Plum tomato salsa with sherry vinegar, shallot, serrano, thyme, and cilantro. A bright Mediterranean-leaning fresh salsa for spooning over grilled fish and chicken.

You can serve this dish hot or cold. We prefer the crab balls hot, when their exterior is crisp and the meat hot and moist. They also go better with the vinegar dip when hot. If you prefer to serve them cold or at room temperature, delete the dip, or substitute something like mustard and catsup.

Korean-style squid stuffed with ground beef, cabbage, bean sprouts, and mushrooms, steamed or deep-fried and served with a tangy vinegar soy dipping sauce.

Sanbaizu is a classic Japanese dipping sauce made with rice vinegar, dashi, soy sauce, and sugar. A light, tangy all-purpose condiment for dumplings, sashimi, and sunomono.

Sauteed curly endive with garlic and a splash of balsamic vinegar piled over olive oil-tossed spaghetti. A quick vegetarian pasta with a bitter-sweet edge that keeps you coming back.