318 white vinegar recipes

Golden chicken breasts sauteed with shallots, carrots, and fresh herbs in a light Riesling wine sauce. A refined French-style dinner that's on the table in 30 minutes.

Braised lettuces with escarole, Belgian endive, and Boston lettuce seared golden then oven-braised with garlic, herbs, and white wine vinegar. Finished with a cream reduction sauce.

Homemade deviled ham spread with warm spices, hot mustard, anchovy paste, and a whisper of sherry. Skip the canned stuff and make a version that actually tastes like something.

Roasted langoustines on mesquite-charred bell peppers with wilted arugula, blanched French green beans and aged balsamic. Quick-seared shellfish that hits the plate in 60 seconds total.

Greek marinated vegetable salad with broiled eggplant, roasted red pepper, artichoke hearts, and mushrooms in a lemon-herb olive oil dressing with oregano and marjoram.

Sweet and sour pork stir fry with pineapple, cucumber, tomato, and red pepper in a fish sauce and vinegar glaze, finished with a light cornstarch coating. A 30-minute wok dinner.

Sweet and sour Alaska salmon nuggets: broiled wild salmon chunks served with a pineapple-ginger dipping sauce. A fun twist on takeout using Pacific wild-caught fish.

Marinated trout poached with vegetables in white wine and vinegar, then stored in glass jars. A European-style pickled fish preserve that improves over days in the fridge.

Italian-style hot fish pickle made from canned tuna, salmon, or anchovy mashed with white wine, vinegar, olive oil, garlic, and Mediterranean herbs. A bold spread for crackers, crostini, or pasta.

Cajun-seasoned chicken breasts pan-glazed with melted hot pepper jelly, fresh ginger, red onion, and white wine vinegar. A sweet-spicy-tangy one-skillet chicken dinner from a Delmarva cooking contest finalist.

Chilled pasta shells layered with basil pesto, spinach, Roma tomatoes, black olives, and shrimp. This make-ahead Italian pasta salad is a crowd-pleasing potluck star that only gets better as it sits.

Crunchy soysprout salad with fresh mango, julienned carrots, and sliced almonds in a pear juice vinaigrette with a Tabasco kick. A raw, vibrant no-cook salad.

Easy chunky gazpacho built on V8 juice with finely chopped cucumber, carrot, radishes, celery, green pepper, and tomato. No-cook chilled summer soup, ready to refrigerate in 15 minutes.

Italian roasted peppers preserved in extra-virgin olive oil with white wine vinegar. Red, yellow, and green peppers layered in a jar for an antipasto staple and sandwich filling.

Avocado Gazpacho skips the tomato and builds a green chilled soup from cucumber, avocado, fresh dill, and a splash of vodka. Half the avocado blends smooth, half stays chopped for texture.

Balsamic-honey marinated chicken skewers threaded with fragrant bay leaves, grilled until charred, and topped with a bright fresh tomato and basil salsa. Summer grilling at its finest.