943 red wine vinegar recipes

Gingered cabbage-beet salad with red cabbage, pickled beets, sweet cherries, crystallized ginger, and red wine vinegar. A vibrant make-ahead slaw that marinates overnight and keeps for 2 days.

Savory gazpacho with 8 fresh tomatoes, cucumber, red pepper, jalapenos, and red onion pulsed and chilled in a lime-spiked tomato juice broth. No cooking, all flavor.

Kung Pao chicken stir-fry with charred dried chiles, roasted peanuts, bell peppers, and a soy-vinegar-sesame glaze. Wok-cooked with ginger and garlic in under 10 minutes.

Chicken baked in a soy sauce and red wine vinegar marinade with garlic and oregano. Just five pantry ingredients for incredibly tender, savory-tangy results every time.

Memphis-style rib basting sauce built on red wine vinegar, brown sugar, and Worcestershire with a kick of hot pepper. Tangy, thin, and made for long smokes.

Round up beef with 10 pounds of round steak strips braised in a tangy ketchup, brown sugar, and red wine vinegar sauce. Feeds a crowd and freezes well.

Italian-style roast chicken with potatoes, pine nuts, raisins, Romano cheese, and red wine vinegar. A one-pan dinner with sweet, savory, and tangy flavors in every bite.

Ranch-style slow cooker beef braises stewing beef and whole small onions in a brown gravy spiked with red wine vinegar, cloves, bay, and thyme. Set it and forget it for fork-tender results.

Brightly colored vegetables soak up a tangy vinegar-oil marinade, softening just enough while keeping their crisp bite. Broccoli, carrots, peppers, and zucchini mingle in this make-ahead salad that gets better as it sits and flavors meld.

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.

Colorful wagon wheel pasta salad tossed with sautéed red and green peppers, fresh dill, and a zesty Dijon red wine vinaigrette. A crowd-pleasing potluck side that serves 8.

A vibrant chilled beet and cucumber soup pureed with fresh orange juice, zest, and chicken stock. Earthy, bright, and stunning in color. Garnished with sour cream for an elegant cold soup.

Red pepper rouille is a Provencal-style emulsified sauce of roasted peppers, garlic, basil, and chili. The smoky, garlicky French aioli for grilled fish, bouillabaisse, and crusty bread.

Santa Fe chicken pounds chicken breasts thin, rolls them around green chiles and Mexican cheese, then pan-sears golden. Served with a fresh corn-tomato-cilantro salsa for a Southwest dinner.

Sea scallops simmered in a spicy fresh tomato sauce with red wine, garlic, and basil, tossed with fettuccine and finished with grated Parmesan.

Chicken paprikash with sweet Hungarian paprika, tomatoes, and a swirl of sour cream finished off the heat so it stays silky. A weeknight one-pot version of the Central European classic, served over noodles to catch the rosy sauce.