634 white wine vinegar recipes

Chinese-style oven-roasted spareribs glazed with hoisin, plum sauce, honey, and soy. Marinated for hours and hung vertically for crispy, lacquered edges you'd swear came from a Chinatown window.

Chilled cucumber yogurt soup with strained yogurt, fresh dill, mint, and garlic. Mediterranean-style summer soup that beats the heat. No-cook recipe served icy cold.

Festive citrus sirloin strips marinated in orange and lemon juice with honey, garlic, and thyme, roasted rare, then fanned over romaine with red onion rings, mushrooms, and warm citrus dressing.

Vegetarian Caesar salad with no anchovies, no raw egg, and no Worcestershire. Just crisp romaine in a lemon-garlic vinaigrette emulsified with extra virgin olive oil, finished with grated Parmigiano-Reggiano.

Escargot and chanterelle stew simmered in white wine and chicken stock with herbs, finished with an egg yolk and cream liaison for a silky, rich French-inspired broth.

Potato crepes topped with stir-fried scallops, salmon, and asparagus in a ginger-soy sauce. A restaurant-quality Asian-fusion dish for two with wok technique.

Majestic crown roast of pork glazed with ancho chili, honey, and bourbon marinade, roasted until the bones stand proud and the meat carves like butter.

Sweet 'n' sour squash medley: zucchini, yellow squash, and green beans simmered in a cinnamon-spiced brown sugar and white wine vinegar brine. A refrigerator side that lasts for days.

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.

Hearty red lentil soup with sweet corn, zucchini, sundried tomatoes, and pasta, finished with a miso-tamari swirl for deep umami. Vegan, filling, and ready in under an hour.

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.

Szechuan chicken stir-fry with cornstarch-coated chicken breast, garlic, soy sauce, vinegar, and a hot kick of cayenne. The classic American-Chinese takeout dinner ready in 35 minutes.

Acetaria: hearty four-bean salad with knackwurst, scallions, and a sharp garlic-parsley vinaigrette. The Romulan-style legume side from Star Trek lore, served chilled.

Lobster steamed over fresh herbs and white vermouth, served with an emulsified watercress dressing and julienned peppers and tomato. An elegant, garden-fresh seafood platter.

Cold shrimp pasta salad with wine-poached shrimp, fresh basil, sweet peas, and bell pepper in a Dijon-garlic vinaigrette made from the shrimp poaching broth. A no-mayo pasta salad packed with fresh flavor.

Cold fruited chicken salad with dried apricots, orange segments, grapes, and toasted almonds in a white wine-vinegar dressing. A light, low-calorie summer lunch.