4,697 vinegared recipes

Hearty Portuguese rubble soup (sopa de entulho) loaded with red kidney beans, pumpkin, turnips, carrots, potatoes, and hand-torn cabbage. A warming, rustic one-pot meal.

Hot and spicy red pepper apricot chutney with dried apricots, raisins, garlic, and red pepper flakes in a tart-sweet vinegar simmer. Big flavor condiment for meats and cheese boards.

From a manuscript in the British Library known as Harleian 479, dating from around 1420; recipe adapted.

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

This barbecue sauce is quick to make from scratch and wonderfully packed full of flavor.

Fresh fig salad with mixed greens, goat cheese, walnuts, and a champagne vinegar shallot vinaigrette. An elegant no-cook salad that showcases ripe figs at their peak.

Vegan Hoppin' John salad tosses black-eyed peas, brown rice, spinach, and onion in a tangy vinegar dressing. A chilled, plant-based take on the Southern New Year's tradition.

Chicken tandoori marinated in yogurt, lemon, garam masala, coriander, and cumin, then grilled hot and dry to mimic a real tandoor oven. Serve with naan, rice, and cool cucumber.

Fresh green pasta salad tosses spinach spaghetti with asparagus, zucchini, snow peas, mushrooms and cherry tomatoes in a curry-spiked mayo dressing. A vegetable garden in a bowl.

Roasted pheasant a l'orange with orange slices tucked under the skin and a caramelized red wine vinegar sauce. An elegant holiday-worthy bird served over wild rice.

Shredded red cabbage sauteed with garlic and baked in a sweet-sour sauce of honey, soy, vinegar, and ginger until tender.

Shallot and papaya chutney simmers with cider vinegar, brown sugar, fresh ginger, golden raisins and cinnamon. Sweet-tangy condiment for grilled meats, roasts, fish, or burgers.

I think this recipe originated from McCalls recipe cards. Poached salmon steaks with a vegetable sauce.

Tri-color rotini tossed in a creamy Dijon vinaigrette with crispy bacon, hard-boiled eggs, celery, and scallions. A make-ahead pasta salad for potlucks, picnics, and summer cookouts.

No-cook Sichuan dipping sauce with crushed Sichuan peppercorns, black soy sauce, rice vinegar, sesame oil, and chili oil. Tongue-tingling, savory, and ready in 15 minutes flat.

French-style cream cheese spread with garlic, herbs, white wine vinegar, and Worcestershire sauce. A make-ahead no-cook appetizer that develops deep flavor overnight in the fridge.