Recipes with vinegar
1,356 recipes
Amazing Sweet & Sour Pork
Sweet and sour pork with vinegar-simmered pork shoulder, pineapple, peppers, and onions in a glossy honey-soy sauce. Restaurant takeout, recreated at home with tender meat.
Egyptian Lentils
Egyptian lentils (koshari) with rice and elbow macaroni topped with spicy tomato-vinegar sauce and crispy caramelized onions. A hearty vegan comfort dish.
Chili Rice Salad
A zesty chili rice salad loaded with kidney beans, green peppers, and onions tossed in a tangy chili-vinegar dressing with a kick of hot sauce. Serve it cold for potlucks, cookouts, or easy meal prep.
Cold Sesame Noodles
Classic cold sesame noodles with peanut butter, tahini, Hunan pepper sauce, and crunchy cucumber. Nutty, spicy, and slurp-worthy Chinese noodles ready in about an hour.
Savory Meatballs
Make a quick but hearty dinner with this simple recipe that makes tender and juicy meatballs everyone will love.
Pineapple-Barbecued Lamb Spare Ribs
Lamb spare ribs slow-baked on a rack, then glazed with a crushed pineapple, honey, vinegar, ginger, and Worcestershire barbecue sauce. Two hours of baking for fall-off-the-bone tender.
Spicy Country-Style Chicken Breasts
Shredded chicken breast stir-fried with bamboo shoots, zucchini, and bell peppers in a bold chili bean and dark soy sauce. A fiery Chinese-inspired main dish ready in 45 minutes.
Cherry City Amaretto-Cherry Cream Pie
A layered cherry pie with amaretto-spiked cherry filling, silky almond cream custard, and stabilized whipped cream topped with white chocolate. A true Oregon gem.
Jellied Potato Salad
Retro molded potato salad set in lemon gelatin with ham, cheese, and hard-boiled eggs for a cool vintage side dish.
Stoba
Stoba is a traditional Caribbean lamb stew simmered with habaneros, tomatoes, lime juice, cumin, allspice, olives, and capers. Fall-apart tender meat with bold island heat and tangy brightness.
Butter Tart Squares
Canadian butter tart squares with a buttery shortbread base and gooey brown sugar-raisin filling. All the flavor of butter tarts without rolling pastry. Cut into bars for easy sharing.
Sadye's Dill Pickles
Old-fashioned crock dill pickles made with a simple hot brine of water, salt, vinegar, and black pepper. A Pennsylvania-style recipe that layers cucumbers with fresh dill stalks.
Viv's Raisin Pie
Old-fashioned raisin pie with plump fruit simmered in brown sugar, cinnamon, and orange juice, sealed under a flaky double crust. A pantry-staple Amish dessert known as funeral pie.
Sweet & Sour Dip
Homemade sweet and sour dip with crushed pineapple, brown sugar, and vinegar. Thick, glossy, and freezer-friendly. Skip the bottled stuff and make your own in minutes.
Sour Cream Coleslaw
Tangy sour cream coleslaw with shredded cabbage, vinegar, and just a touch of mayo. Creamy, crunchy, and ready in 15 minutes flat. The go-to side for BBQ, pulled pork, and fried chicken.
Peking Duck 1
Peking duck made the traditional way, air-dried and glazed with maltose for lacquer-crisp skin, then roasted and carved thin to wrap in steamed pancakes with hoisin, scallions and cucumber.
Sweet and sour pork with vinegar-simmered pork shoulder, pineapple, peppers, and onions in a glossy honey-soy sauce. Restaurant takeout, recreated at home with tender meat.
Egyptian lentils (koshari) with rice and elbow macaroni topped with spicy tomato-vinegar sauce and crispy caramelized onions. A hearty vegan comfort dish.
A zesty chili rice salad loaded with kidney beans, green peppers, and onions tossed in a tangy chili-vinegar dressing with a kick of hot sauce. Serve it cold for potlucks, cookouts, or easy meal prep.
Classic cold sesame noodles with peanut butter, tahini, Hunan pepper sauce, and crunchy cucumber. Nutty, spicy, and slurp-worthy Chinese noodles ready in about an hour.
Make a quick but hearty dinner with this simple recipe that makes tender and juicy meatballs everyone will love.
Lamb spare ribs slow-baked on a rack, then glazed with a crushed pineapple, honey, vinegar, ginger, and Worcestershire barbecue sauce. Two hours of baking for fall-off-the-bone tender.
Shredded chicken breast stir-fried with bamboo shoots, zucchini, and bell peppers in a bold chili bean and dark soy sauce. A fiery Chinese-inspired main dish ready in 45 minutes.
A layered cherry pie with amaretto-spiked cherry filling, silky almond cream custard, and stabilized whipped cream topped with white chocolate. A true Oregon gem.
Retro molded potato salad set in lemon gelatin with ham, cheese, and hard-boiled eggs for a cool vintage side dish.
Stoba is a traditional Caribbean lamb stew simmered with habaneros, tomatoes, lime juice, cumin, allspice, olives, and capers. Fall-apart tender meat with bold island heat and tangy brightness.
Canadian butter tart squares with a buttery shortbread base and gooey brown sugar-raisin filling. All the flavor of butter tarts without rolling pastry. Cut into bars for easy sharing.
Old-fashioned crock dill pickles made with a simple hot brine of water, salt, vinegar, and black pepper. A Pennsylvania-style recipe that layers cucumbers with fresh dill stalks.
Old-fashioned raisin pie with plump fruit simmered in brown sugar, cinnamon, and orange juice, sealed under a flaky double crust. A pantry-staple Amish dessert known as funeral pie.
Homemade sweet and sour dip with crushed pineapple, brown sugar, and vinegar. Thick, glossy, and freezer-friendly. Skip the bottled stuff and make your own in minutes.
Tangy sour cream coleslaw with shredded cabbage, vinegar, and just a touch of mayo. Creamy, crunchy, and ready in 15 minutes flat. The go-to side for BBQ, pulled pork, and fried chicken.
Peking duck made the traditional way, air-dried and glazed with maltose for lacquer-crisp skin, then roasted and carved thin to wrap in steamed pancakes with hoisin, scallions and cucumber.
