Recipes with apple cider vinegar
687 recipes
Apple Raspberry Pie
Apple raspberry pie with a flaky lard crust, Granny Smith apples, fresh raspberries, cinnamon, and warm spices. The lard crust freezing method creates shatteringly tender layers.
Beef Stewed in Cranberry Chutney
Beef stew braised in cranberry chutney with raisins, walnuts, honey, and warm spices. Stewing beef slow-simmered until the tart cranberries melt into a rich, fruity sauce.
Garlic & Sage Tangy Grilled Chicken
Garlic and sage grilled chicken with a tangy cider vinegar marinade thickened by an emulsified egg-and-oil base. Smoky from indirect charcoal heat, juicy and herby in every bite.
Grilled Lamb Skewers with Spiced Mint Marinade
Grilled lamb skewers marinated overnight in fresh mint, orange juice, Sichuan peppercorns, ginger, and sherry. Bold East-meets-Mediterranean flavors on the grill in under 10 minutes.
Southwest Riblets
Southwest riblets baked in a mole-inspired sauce with ground red chiles, unsweetened chocolate, juniper berries, tomato paste, and apple cider vinegar. A smoky, complex, slightly bitter glaze on tender pork back ribs.
Asparagus with Hazelnut Butter
Steamed asparagus with a warm hazelnut brown butter sauce finished with apple cider vinegar. Four ingredients, 30 minutes, and a nutty richness that makes spring asparagus taste like a restaurant side dish.
Citrus Spiced Plum Pavlovas
This light dessert is so refreshing, pavloas is made from egg whites, which is light and fluffy, spiced plum adds the fruity flavor. Perfect dessert after a heavy main dish!
Mom's 4-Bean Salad
Four-bean salad marinated for two days in a sweet wine vinegar and cider vinegar dressing with tarragon and basil. Green beans, wax beans, kidney beans, and chickpeas layered with sliced onion rings.
Individual Thai Pizzas
Individual Thai-style pizzas with peanut sauce, Monterey Jack, bean sprouts, shrimp, and green onion on Italian bread shells. A Thai-Italian fusion appetizer in 30 minutes.
Louisiana Bbq'D Shrimp
Louisiana BBQ shrimp skewers with a homemade sauce of ketchup, cider vinegar, Worcestershire, hot sauce, and bacon drippings. Sauce mellows for a week before grilling for deep, layered flavor.
Green-And-Gold Relish
Chinese-style wilted greens relish with spinach or garland chrysanthemum, sesame oil, and vinegar. A bright, cold side dish served at room temperature or chilled.
Pickled Artichokes (Hattie Anderson's)
Pickled Jerusalem artichokes with triple-mustard brine, turmeric, onions, and apple cider vinegar. A tangy, old-fashioned canning recipe that seasons for a month before eating.
Pickled Artichokes (Hattie Anderson's)
Pickled Jerusalem artichokes with triple-mustard brine, turmeric, onions, and apple cider vinegar. A tangy, old-fashioned canning recipe that seasons for a month before eating.
Papaya-Tomatillo Relish
Papaya tomatillo relish with cinnamon, cayenne, brown sugar, and dried currants. Serve hot or cold with lamb, pork, or curries. Keeps 3 weeks refrigerated.
Flesh of the Pig Ala Bob Greenberg (And Secret
Flesh of the Pig Ala Bob Greenberg (And Secret recipe
Ovenbaked Southern Pork Loin
Oven-baked bone-in pork loin basted with a tangy-sweet sauce of tomato puree, apple cider vinegar, and molasses. A simple Southern-style roast with a sticky, caramelized glaze.
Apple raspberry pie with a flaky lard crust, Granny Smith apples, fresh raspberries, cinnamon, and warm spices. The lard crust freezing method creates shatteringly tender layers.
Beef stew braised in cranberry chutney with raisins, walnuts, honey, and warm spices. Stewing beef slow-simmered until the tart cranberries melt into a rich, fruity sauce.
Garlic and sage grilled chicken with a tangy cider vinegar marinade thickened by an emulsified egg-and-oil base. Smoky from indirect charcoal heat, juicy and herby in every bite.
Grilled lamb skewers marinated overnight in fresh mint, orange juice, Sichuan peppercorns, ginger, and sherry. Bold East-meets-Mediterranean flavors on the grill in under 10 minutes.
Southwest riblets baked in a mole-inspired sauce with ground red chiles, unsweetened chocolate, juniper berries, tomato paste, and apple cider vinegar. A smoky, complex, slightly bitter glaze on tender pork back ribs.
Steamed asparagus with a warm hazelnut brown butter sauce finished with apple cider vinegar. Four ingredients, 30 minutes, and a nutty richness that makes spring asparagus taste like a restaurant side dish.
This light dessert is so refreshing, pavloas is made from egg whites, which is light and fluffy, spiced plum adds the fruity flavor. Perfect dessert after a heavy main dish!
Four-bean salad marinated for two days in a sweet wine vinegar and cider vinegar dressing with tarragon and basil. Green beans, wax beans, kidney beans, and chickpeas layered with sliced onion rings.
Individual Thai-style pizzas with peanut sauce, Monterey Jack, bean sprouts, shrimp, and green onion on Italian bread shells. A Thai-Italian fusion appetizer in 30 minutes.
Louisiana BBQ shrimp skewers with a homemade sauce of ketchup, cider vinegar, Worcestershire, hot sauce, and bacon drippings. Sauce mellows for a week before grilling for deep, layered flavor.
Chinese-style wilted greens relish with spinach or garland chrysanthemum, sesame oil, and vinegar. A bright, cold side dish served at room temperature or chilled.
Pickled Jerusalem artichokes with triple-mustard brine, turmeric, onions, and apple cider vinegar. A tangy, old-fashioned canning recipe that seasons for a month before eating.
Pickled Jerusalem artichokes with triple-mustard brine, turmeric, onions, and apple cider vinegar. A tangy, old-fashioned canning recipe that seasons for a month before eating.
Papaya tomatillo relish with cinnamon, cayenne, brown sugar, and dried currants. Serve hot or cold with lamb, pork, or curries. Keeps 3 weeks refrigerated.
Flesh of the Pig Ala Bob Greenberg (And Secret recipe
Oven-baked bone-in pork loin basted with a tangy-sweet sauce of tomato puree, apple cider vinegar, and molasses. A simple Southern-style roast with a sticky, caramelized glaze.
