4,697 vinegared recipes

Lean ground beef meets spicy Italian sausage in a bubbling tomato-herb sauce topped with creamy Parmesan mashed potatoes for a hearty twist on classic shepherd's pie.

Indonesian vegetable salad tossed in creamy peanut dressing with garlic, rice vinegar, and chili flakes. Crunchy tofu, bean sprouts, and broccoli make a bright gado-gado style make-ahead bowl.

Belgian carbonnade braises beef chuck and smoked ham in dark beer with onions, carrots, and herbs, finished with scotch, vinegar, and toasted walnuts. Deep stew flavor in every spoonful.

Lettuce cups with ground beef and tofu in a savory chili-garlic, hoisin, and sesame sauce. A lighter take on Chinese lettuce wraps with hidden tofu stretching the beef.

Curried pumpkin soup with shrimp, coconut milk, jalapeno, and lime juice. A creamy, spiced bisque-style soup pureed smooth with shrimp stirred in at the end.

Ground round meatloaf studded with fresh corn and glazed with tomato sauce. Half the corn goes in whole for bursts of sweetness, half gets pureed into the mix for moisture.

Asian flavors add punch to this classic Chinese stir-fry that's so quick and easy from stovetop to plate.

Vegan hot and sour soup with slivered shiitake mushrooms and tofu in a peppery, tangy broth. Apple cider vinegar brings the sour, black pepper brings the heat, and arrowroot gives it that signature silky body.

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.

This is a flavorful and mildly spicy chili recipe. Best served with a side of bread!

Crispy battered chicken deep-fried and tossed with bell peppers, carrots, and lychees in a homemade sweet-and-sour sauce. The real-deal Chinese restaurant version, made from scratch.

Creamy goat cheese adds wonderful flavor to this savory salad.

A new twist on a Thanksgiving classic! This pumpkin pie has a rich maple flavor and a delicately crisp bruleed top.

Cincinnati-style chili with cinnamon, allspice, and cumin served over vermicelli pasta with cheddar and raw onion. A slow-simmered, warmly spiced take on a Midwest classic.

Sichuan-style stir-fried green beans with fermented black beans, fresh hot chilies, garlic, and a tangy rice vinegar glaze. A spicy Chinese vegetable side in 30 minutes.

Italian chicken with sweet sausage, red and yellow bell peppers, and red onion finished with balsamic vinegar and thyme. A one-skillet dinner ready in about an hour.