1,523 vinegar recipes

Plum tomato salsa with sherry vinegar, shallot, serrano, thyme, and cilantro. A bright Mediterranean-leaning fresh salsa for spooning over grilled fish and chicken.

Sanbaizu is a classic Japanese dipping sauce made with rice vinegar, dashi, soy sauce, and sugar. A light, tangy all-purpose condiment for dumplings, sashimi, and sunomono.

Crispy pan-seared chicken breasts drizzled with a rich balsamic vinegar reduction made with shallots, fresh marjoram, and butter. A 40-minute weeknight dinner that feels restaurant-worthy.

Sauteed filet mignon with a red wine vinegar and cream pan sauce finished with shallots. A classic French bistro technique that turns simple steaks into an elegant dinner.

Hard-seared chicken breasts finished with a tangy white wine vinegar, garlic, and thyme pan sauce. A French bistro classic ready in just 25 minutes with 8 simple ingredients.

Steamed shrimp and scallops tossed in a bright orange-rice vinegar vinaigrette with sesame oil, dill, and scallions. Light, fresh, and ready in 15 minutes.

You can serve this dish hot or cold. We prefer the crab balls hot, when their exterior is crisp and the meat hot and moist. They also go better with the vinegar dip when hot. If you prefer to serve them cold or at room temperature, delete the dip, or substitute something like mustard and catsup.

Achara Zuke: Japanese pickled turnips with kombu seaweed, dried chili, and rice vinegar. A crisp, tangy tsukemono made by slow-curing accordion-cut turnips. Side dish or banchan.

Pan-fried fish fillets finished with a quick boiling sherry vinegar and extra-virgin olive oil sauce, punched up with fresh parsley, chives, and chervil. A French bistro classic that cooks in under 10 minutes.

Fresh oysters on the half shell topped with a puréed shallot and red wine vinegar mignonette. Only 3 ingredients for an elegant raw bar appetizer at home.

Savory honeydew melon tossed with rice vinegar, fresh chile strips, and torn cilantro. A four-ingredient cool fruit salad that turns sweet melon into a Thai-inspired brunch starter.

Use this simple and easy way to grill eggplant, and the result is awesome!

Make your own balsamic glaze instead of store-bought, it adds lots of flavor into lots of dishes, such as salads, roasted vegetables, or roasted meat. And it is so easy to make too!

Learn how to make natural Easter egg dyes such as Spring Chicken Yellow and Easter bunny brown natural Easter egg dyes. Quick and easy egg coloring.

A simple yet tasty and healthy beet salad. thinly sliced onions are tempered in boiling water then marinated with the beets in extra virgin olive oil and vinegar.

Sweet crab, tangy grapefruit on tender crisp on a bed of Boston lettuce drizzled with a perfectly balanced vinaigrette.