634 white wine vinegar recipes

Chinese fried chicken with a warm ginger-soy-sesame dressing, marinated in rice wine and ginger, battered and deep-fried, then chopped into bone-in slices.

Idaho potato salad with julienned ham, Swiss cheese, toasted walnuts, and a Dijon-shallot vinaigrette. A hearty, warm potato salad that doubles as a main course on a bed of lettuce.

Fresh apricots cooked down with raisins, onions, and warming spices into a thick, tangy chutney that needs at least a month to age before serving.

Spicy, tangy Chinese soup with pork, silky tofu, wood ear mushrooms, and egg ribbons in a pepper-spiked broth. This restaurant favorite is ready in 45 minutes.

Avocados, pomegranate and grapes in a slightly sweet vinaigrette. Healthy and sophisticated bursting with textures and flavors.

Sweet corn kernels, black beans, and red bell pepper toss in a cumin-spiked vinaigrette with fresh cilantro for a colorful Southwest-inspired salad that feeds a crowd.

Pita chicken sandwiches with sauteed breast, caramelized onions, and a cool yogurt-cucumber sauce, chilled and wrapped for portable eating. A make-ahead lunch or picnic sandwich.

Grilled red snapper fillets over a warm avocado-tomatillo salsa. Oregano-rubbed fish meets a blender sauce built on simmered tomatillos, jalapeños, garlic, and buttery avocado. Weeknight-friendly Mexican grill.

Crunchy cabbage salad with carrots and green onions in a tangy sour cream dill dressing. A crisp, no-cook coleslaw with white wine vinegar and mustard.

Chinese cold cucumber salad with soy sauce, sesame oil, and white wine vinegar. A crisp, no-cook side dish that comes together in minutes with just six ingredients.

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.

Blue cheese coleslaw with hot peppers, lime juice, and white wine vinegar in a tangy mayo dressing. A bold, peppery slaw that pairs with grilled meats, burgers, and sandwiches.

Sicilian caponata with sauteed eggplant, olives, capers, and a sweet-tangy vinegar sauce. A rustic Italian appetizer or side that tastes even better the next day.

A deliciously seasoned soft spread served as part of the cheese course at a restaurant in Lyons, France.

Vegetarian casserole with chickpeas, mushrooms, spiced tomatoes, cinnamon, and mustard seeds in a yogurt and white wine base. Microwave-quick with Indian-inspired spicing.

Overnight marinated sirloin steak soaks in soy, Worcestershire, Dijon, garlic, and herbs before grilling. Deeply seasoned 1-inch sirloin with 12-hour marinade for maximum tenderness and flavor.