4,697 vinegar recipes

Brooklyn porterhouse (flank steak) marinated overnight in roasted garlic, cilantro, Dijon mustard, balsamic vinegar, and lemon zest, then grilled and sliced thin on the diagonal.

Helen's Beef Bar-B-Que: a tangy-sweet shredded beef sandwich filling with celery, onions, mushrooms, and a brown sugar-mustard sauce. Crockpot-adaptable, makes 10 generous servings.

Homemade Mexican chorizo: coarsely ground pork cured with toasted ancho and pasilla chilies, garlic, vinegar, and warm spices. Bulk sausage that matures in the fridge for three days.

Whole grain carrot muffins sweetened with honey and molasses, packed with bran, raisins, and pureed fresh carrots. High-fiber breakfast muffins made in a food processor.

Traditional German sauerbraten marinated for 3 days in vinegar and spices, then braised until fork-tender with a sweet-sour gravy thickened with gingersnap cookies. Authentic old-world pot roast flavor.

Traditional Canadian sweet pickled beaver brined overnight, simmered with pickling spices, then roasted under a sticky glaze of brown sugar, dry mustard, cinnamon, white wine, and pineapple juice. Wild game cooking at its finest.

Chicken and mushroom saute with shallots, zucchini, and sun-dried tomatoes finished with balsamic vinegar. A one-skillet dinner loaded with vegetables and fresh thyme.

Grilled Portobello Sandwich with Goat Cheese & Green Sauce recipe

Fish Baked in Parchment with Potatoes, Onions & Anchovy Butte recipe

Broccoli amandine over baked potatoes with a soy-garlic sauce, toasted almonds, and pimiento. Crisp-tender broccoli in a glossy Asian-inspired glaze spooned over split baked potatoes.

Oven-braised beef brisket marinated overnight in ketchup, horseradish, mustard, and cider vinegar. Carrots and red potatoes join the pot. One-dish Sunday dinner.

Peppery arugula pesto with basil, pine nuts, black olives, lime juice and cumin. Bold cheese-free pesto for pasta, sandwiches or roasted vegetables.

Green tomato and Granny Smith apple chutney with ginger, mustard seeds, and warm spices. A tangy, spiced preserve for using up end-of-season unripe tomatoes.

Hot Smoked Portabello Pizza with Goat Cheese & Green Sauce recipe

Roasted squab with corn and chili sauce: juniper-scented birds roasted rare, served with a smoky bacon, chili, and corn-cob sauce sweetened with maple syrup.

Chicken breasts soaked overnight in a bold marinade of pineapple juice, balsamic vinegar, garlic, and fresh herbs. Grill or pan-fry for a sweet-tangy crust with a kick of red pepper.