Recipes with vinegar
1,356 recipes
Paneer (Homemade Cheese)
Homemade paneer: the classic Indian fresh cheese made from just milk and vinegar. Pressed into firm cubes, pan-fried golden, and ready for any curry or saag.
Grandma's Red Velvet Cake
Grandma's red velvet cake: a true vintage Southern recipe with cocoa, buttermilk, and vinegar reacting with baking soda to give the cake its tender, tangy crumb. Two 9-inch layers, ready in 45 minutes.
My Favourite Pie Crust Recipe
Old-school lard pie crust with egg, vinegar, and a touch of brown sugar. One batch yields four disks for double-crust pies. The flakiest crust comes from cold lard worked into the size of tiny peas.
Red Velvet Cake #2
Three-layer red velvet cake with buttermilk, cocoa, and vinegar topped with a cooked flour white icing. Old-fashioned Southern style with an ermine frosting that's not too sweet.
Favourite Crock Pot Lemonade Chicken
Crock pot lemonade chicken: chicken browned and slow-cooked in a sweet-tangy glaze of frozen lemonade concentrate, brown sugar, ketchup and vinegar, then thickened into a glossy gravy and served over rice. An easy set-and-forget dinner.
Amazing Triple Pear Puree
Triple pear puree, a silky autumn condiment built on Anjou pears simmered to applesauce thickness with pear vinegar, sugar, and a finishing splash of pear brandy. The pantry staple that transforms a cheese board.
My Cincinnati Five Ways Chili
Cincinnati five-way chili over spaghetti, layered with kidney beans, raw onions, and a heavy snowfall of shredded cheddar. The Ohio classic with cinnamon, cocoa, and a touch of vinegar in the simmer.
Summer Cucumber Crisps
Summer cucumber crisps: refrigerator quick pickles with cloves, cinnamon, allspice, and mustard seed. Sweet-tart spiced pickle chips, no canning, ready overnight.
Honey Dressing
Creamy honey dressing with mayonnaise, vinegar, mustard, and minced onion. Sweet, tangy, and emulsified smooth in 10 minutes for fruit salad, slaw, or spinach salads.
Chess Pie II
Southern chess pie with a custardy filling of eggs, sugar, butter, and a splash of vinegar, thickened with cornmeal in a pre-made pie shell. Old-school Southern dessert.
Red Velvet Cocoa Cake
Red Velvet Cocoa Cake made with buttermilk, cocoa powder, and vinegar for a tender, tangy crumb with that classic crimson color. A Southern layer cake staple.
Waldorf Astoria Red Cake
Waldorf Astoria red velvet cake made with buttermilk, cocoa, and red food coloring, topped with a cooked flour frosting that tastes like whipped cream. The legendary original recipe.
Handy Pastry
Handy pastry dough: make-ahead pie crust with egg and vinegar that keeps two weeks in the fridge. Makes five balls ready to roll for pies, quiches, or turnovers on short notice.
Orange/Honey Marinade
Orange honey marinade with fresh OJ, honey, vinegar, and orange zest. Four ingredients, no cooking. A citrusy, sweet-tangy marinade built for grilled chicken and barbecue.
Onions in Sauce for a Feijoada
Quick-pickled onion condiment with hot pepper sauce, olive oil, and vinegar. The classic Brazilian table sauce that cuts through rich, smoky feijoada.
Corn Muffins(Satterly)
Egg-free and dairy-free corn muffins made with cornmeal, flour, shortening, and vinegar. A simple, old-fashioned recipe that bakes up golden in 20 minutes with pantry staples and water instead of milk.
Homemade paneer: the classic Indian fresh cheese made from just milk and vinegar. Pressed into firm cubes, pan-fried golden, and ready for any curry or saag.
Grandma's red velvet cake: a true vintage Southern recipe with cocoa, buttermilk, and vinegar reacting with baking soda to give the cake its tender, tangy crumb. Two 9-inch layers, ready in 45 minutes.
Old-school lard pie crust with egg, vinegar, and a touch of brown sugar. One batch yields four disks for double-crust pies. The flakiest crust comes from cold lard worked into the size of tiny peas.
Three-layer red velvet cake with buttermilk, cocoa, and vinegar topped with a cooked flour white icing. Old-fashioned Southern style with an ermine frosting that's not too sweet.
Crock pot lemonade chicken: chicken browned and slow-cooked in a sweet-tangy glaze of frozen lemonade concentrate, brown sugar, ketchup and vinegar, then thickened into a glossy gravy and served over rice. An easy set-and-forget dinner.
Triple pear puree, a silky autumn condiment built on Anjou pears simmered to applesauce thickness with pear vinegar, sugar, and a finishing splash of pear brandy. The pantry staple that transforms a cheese board.
Cincinnati five-way chili over spaghetti, layered with kidney beans, raw onions, and a heavy snowfall of shredded cheddar. The Ohio classic with cinnamon, cocoa, and a touch of vinegar in the simmer.
Summer cucumber crisps: refrigerator quick pickles with cloves, cinnamon, allspice, and mustard seed. Sweet-tart spiced pickle chips, no canning, ready overnight.
Creamy honey dressing with mayonnaise, vinegar, mustard, and minced onion. Sweet, tangy, and emulsified smooth in 10 minutes for fruit salad, slaw, or spinach salads.
Southern chess pie with a custardy filling of eggs, sugar, butter, and a splash of vinegar, thickened with cornmeal in a pre-made pie shell. Old-school Southern dessert.
Red Velvet Cocoa Cake made with buttermilk, cocoa powder, and vinegar for a tender, tangy crumb with that classic crimson color. A Southern layer cake staple.
Waldorf Astoria red velvet cake made with buttermilk, cocoa, and red food coloring, topped with a cooked flour frosting that tastes like whipped cream. The legendary original recipe.
Handy pastry dough: make-ahead pie crust with egg and vinegar that keeps two weeks in the fridge. Makes five balls ready to roll for pies, quiches, or turnovers on short notice.
Orange honey marinade with fresh OJ, honey, vinegar, and orange zest. Four ingredients, no cooking. A citrusy, sweet-tangy marinade built for grilled chicken and barbecue.
Quick-pickled onion condiment with hot pepper sauce, olive oil, and vinegar. The classic Brazilian table sauce that cuts through rich, smoky feijoada.
Egg-free and dairy-free corn muffins made with cornmeal, flour, shortening, and vinegar. A simple, old-fashioned recipe that bakes up golden in 20 minutes with pantry staples and water instead of milk.
