4,697 vinegar recipes

Chinese-style eggplant stir-fry with spicy ground pork, chile oil, hoisin, soy sauce, and Chinese black vinegar, finished with a cornstarch glaze. Ready in 20 minutes and deeply savory.

Sali Jardaloo Murgi: Parsi chicken braised with dried apricots, tomato, cinnamon, and warm spices in a tangy-sweet sauce, crowned with crispy fried shoestring potato straws. A Bombay Parsi wedding classic worth the work.

Italian pasta salad with rotini, broccoli, mozzarella, bell peppers, and a homemade basil-oregano vinaigrette. A make-ahead cold pasta dish for potlucks and picnics.

Chinese clay pot salmon with cloud ear mushrooms, bean thread noodles, and pressed tofu in a gingery chicken broth. Elegant Cantonese-style fish dish with delicate aromatics and a silky sesame finish.

Beef and onion stew, French-style: thinly sliced leftover beef layered with a Dijon-mustard onion sauce and crowned with a buttery breadcrumb crust baked golden.

Eggplant and pasta shells in a tomato-wine sauce with mushrooms, green pepper, red onion, and oregano. An oil-free vegetarian pasta sauteed in water and vinegar.

Dilled potato and apple salad with snow peas, celery, and green onions in a light white wine vinaigrette. A mayo-free potato salad with crisp textures and fresh dill.

Russian marinated herring (selyodka) layered in Mason jars with olives, dried chilis, coriander, mustard seeds, and a sweet vinegar brine. Ready after 5 to 7 days in the fridge.

Butter-seared shrimp served over a pool of emulsified green onion and basil butter sauce made with champagne vinegar and chicken stock. A refined, restaurant-quality plate ready in 30 minutes.

Beef and stout casserole braises chunks of beef and bacon in a Guinness-thickened roux with shallots, garlic, and herbs. A traditional Irish slow-cooked dish served over boiled potatoes.

Shrimp marinated in honey, orange spice tea, and rice vinegar, then grilled on skewers. Reduced marinade becomes a gingery dipping sauce.

Mesquite grilled beef brochettes marinated in Cabernet, Dijon mustard, red wine vinegar, and thyme, skewered with seasonal vegetables and served over couscous.

A traditional British chutney made with fresh or dried apricots, onions, raisins, and walnuts, simmered with spices and vinegar until thick and jammy.

Chilled winter vegetable salad with blanched kale, julienned leeks, and sliced carrots served over a tangy garlic yogurt dressing with red wine vinegar.

Mustard fruit chutney with pear, mango, and raisins simmered in apple cider vinegar with dry mustard, ginger, and red pepper flakes. Served cold.

Medieval-inspired roast goose stuffed with pears, grapes, and fresh herbs, served with a spiced wine and vinegar sauce. A stunning, historically rooted holiday centerpiece.