Recipes with vinegar

Hot shoestring potato salad with oven-baked julienned potatoes tossed in hoisin sauce, rice vinegar, red bell pepper, and toasted sesame seeds. An Asian-inspired twist on classic potato salad.

Orange and onion salad with romaine, mandarin oranges, and toasted almonds in a homemade tarragon-Dijon vinaigrette emulsified with egg yolk. Bright, crunchy, and tangy.

Mild fish pickle with tuna, white wine, vinegar, mustard seeds, and fresh herbs. A no-cook condiment or spread that keeps in the fridge for two weeks and brightens any cracker or toast.

A wonderful cold summer soup made with juicy tomatoes, fresh basil and sweet bell peppers.

Sauteed smallmouth bass meunier dredged in cornmeal and flour, pan-fried in butter, and finished with a vinegar pan sauce. A classic French-meets-camp fish preparation.

Pesto is a fragrant green sauce that many people regard as one of Genoa's greatest gifts to the world. It is a natural complement to tomatoes. Recipe from the California Culinary Acadamy.

This summer appetizer is a great starter of the meal, they are so easy to make, and they are so delicious, also they are very handy to pick up, so great serve them at a party.

Brown rice salad with mandarin oranges, golden raisins, and pecans tossed in orange juice and apple cider vinegar. A bright, citrusy grain salad served at room temperature that's vegan and gluten-free.

San Joaquin Glamour Salad stuffs a hollowed cabbage shell with ground cabbage, stewed figs, carrot, pineapple, and whipped cream dressing. A retro Central Valley showstopper from California's fig country.

Southern spareribs marinated in tomato juice, apple cider vinegar, brown sugar, Worcestershire, and dry mustard, then oven-baked covered until fall-off-the-bone tender. No grill needed.

Mom's red velvet cake with old-fashioned ermine frosting (the original red velvet topping). Buttermilk, cocoa, and vinegar give the cake its signature tang and tender crumb.

Quick steak and vegetable soup with seared sirloin, potatoes, carrots, and peas in beef broth with balsamic vinegar. A hearty weeknight soup ready in 35 minutes.

Marinated cabbage slaw with green pepper, onion, and pimentos in a sweet-tangy vinegar dressing with mustard seeds. Make-ahead picnic salad that keeps for days.

Lime-marinated grilled turkey breast pounded thin and served with fresh tomato-cilantro-jalapeno salsa. A lean, Southwestern-style main dish that grills in under 15 minutes.

Too good to be true? Well the combination of pizza and salad does create a scrumptious dish that you will love!

No-cook summer spaghetti with a cold marinated sauce of Roma tomatoes, green olives, capers, garlic, and fresh herbs tossed with hot pasta.

Rice and kidney bean salad with sauteed celery, red wine vinegar, and a touch of sugar. A simple, budget-friendly side dish served at room temperature or chilled.

Crisp meringue tart shells baked low and slow, filled with fresh sliced strawberries. Light, airy dessert cups with a Pavlova-like crunch and soft center.

Grilled shrimp skewers threaded with orange sections and black olives, marinated in olive oil, sherry vinegar, orange juice, and fresh basil. A Mediterranean-inspired appetizer or light main.

Stir-fried sirloin steak strips over crisp romaine with juicy orange segments, toasted walnuts, and a honey-Dijon citrus vinaigrette. Ready in 30 minutes for a high-protein lunch or light dinner.

Steamed broccoli tossed in a sharp Dijon mustard dressing with balsamic vinegar, lemon juice, and olive oil. Five ingredients, 20 minutes, vegan.

Plum-teri turkey breast glazed with a sweet-savoury mix of teriyaki, plum jam, sherry, and garlic. Roasted hot-then-low for tender meat and a lacquered, fruit-forward crust.

Oven barbecued spareribs braised low and slow for 3 hours in a homemade ketchup, brown sugar, and Worcestershire sauce. Fall-off-the-bone tender, no grill needed.

Three bean pasta salad with kidney beans, chickpeas, and green beans tossed in a tangy Dijon mustard and red wine vinegar dressing. A hearty no-cook side dish packed with protein.

Slow cooker beef chili with pinto beans, six cloves of pureed garlic, green chiles, jalapenos, balsamic vinegar, and 6 tablespoons of chili powder. Cooks low and slow for deep flavor.

German-style tomato salad with a tangy vinegar, oil, and Worcestershire dressing seasoned with basil and thyme. Chilled and served on lettuce leaves.

Spinach and mushroom salad with crispy crumbled bacon, lemon-marinated mushrooms, and a tangy peanut oil vinaigrette with mustard and garlic. Crisp, fresh, and savory.

Dill pickles brine whole cucumbers in a hot vinegar, water, and salt solution with garlic and fresh dill. Old-fashioned canning jar pickles ready to crack open in 3 to 4 weeks.

Marinated beef kabobs with tri-color bell peppers and parboiled onions, broiled on skewers. A cumin and red pepper flake marinade with lemon juice and red wine vinegar.

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.

Shallot and papaya chutney simmers with cider vinegar, brown sugar, fresh ginger, golden raisins and cinnamon. Sweet-tangy condiment for grilled meats, roasts, fish, or burgers.

Baked chicken legs glazed with raspberry jam, balsamic vinegar, and red pepper flakes for a sticky sweet-heat finish that caramelizes beautifully in the oven.

Quick vegetable medley with corn, black beans, yellow pepper, and tomatoes sauteed in sesame oil and finished with umeboshi vinegar. Vegan and versatile.

Sweet pickled figs preserved in a sugar and vinegar syrup with whole cinnamon, allspice, and cloves. A classic Southern canning recipe for ripe figs.

Moros y Cristianos, the classic Cuban black beans and rice cooked together in one pot with garlic, oregano, bay leaf, and a splash of vinegar and white wine. Simple, soulful comfort food.

Caprese salad: fresh mozzarella and ripe summer tomatoes layered with torn basil, dressed with red wine vinegar and good olive oil. The Italian classic that proves three ingredients are sometimes enough.

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.

Chocolate cupcakes with a hidden cream cheese and chocolate chip filling baked right inside. An old-fashioned cocoa batter with vinegar for extra tenderness, topped with crunchy pecans.

Perfect salsa to go with meats, sides, etc. Make it your own! A plus is they are all natural ingredients and have veggies!

Old-fashioned spiced peaches preserved whole in a brown sugar and vinegar syrup with cinnamon, cloves, and allspice. A Pennsylvania Dutch canning tradition.

Five-ingredient no-cook barbecue sauce with ketchup, honey, cider vinegar, Worcestershire, and chili powder. Ready in 5 minutes flat.

Peachy chocolate cake made without eggs, butter, or milk, layered with fresh sliced peaches. A naturally dairy-free chocolate cake with a tender crumb and bright fruit contrast.

Sweet dill pickles made by transforming store-bought dills into garlicky sweet pickles with a vinegar-sugar brine. Southern bread-and-butter style shortcut.

Mustard grilled chicken with a crunchy breadcrumb crust. Dijon, red wine vinegar, shallots, thyme, and cumin build a tangy glaze that doubles as a binder.

Grune Bohnen mit Birnen: a traditional German side dish of runner beans and sliced pears tossed in butter with sugar and vinegar. Sweet, tangy, and simple.

Braised escarole with caramelized apples, shallots, and toasted pecans in a cider vinegar pan sauce. A bitter-sweet fall side dish that pairs beautifully with pork, duck, or roast chicken.

Roasted tomato and rice salad chars tomatoes over an open flame, then tosses with warm rice, olive oil, white wine vinegar, lemon juice, and parsley. Smoky Mediterranean side dish.

Eggless chocolate cake using vinegar and skim milk for tender, moist layers. A wartime-style two-layer cake with a light chocolate whipped frosting. Sixteen servings of nostalgia.