Recipes with white wine vinegar
473 recipes
Tumbleweed, Pinto Bean, & Wild Rice Salad
A hearty grain salad of pinto beans and wild rice tossed with mixed greens in a punchy chive-garlic vinaigrette, garnished with chive blossoms. Vegan, filling, and full of texture.
Salmon/Trout Hollandaise
Steamed salmon or trout fillets topped with a from-scratch hollandaise sauce built on a crushed peppercorn and white wine vinegar reduction. Classic French technique with rich, buttery results.
Broiled Marinated Chicken Breasts
Herb-seasoned chicken breasts marinated in white wine vinegar and fresh orange juice, then broiled until juicy. Served over wild rice drizzled with the savory pan drippings.
Fajitas for Freezer
Freezer fajitas: marinated sirloin steak frozen with frozen fajita vegetables for a make-ahead Tex-Mex weeknight dinner. Thaw, sear, and serve in flour tortillas with salsa.
Dilled Pasta Salad
A light, low-calorie pasta salad with rotini, fresh vegetables, mozzarella cubes, and a tangy dill vinaigrette. Loaded with cherry tomatoes, green beans, cucumbers, and red peppers for a colorful potluck side.
Grilled Okra Salad
Grilled okra salad with charred pods tossed with tomato, onion and white wine vinegar. Simple Southern-style summer salad ready in 15 minutes.
Fish Piquant
Pan-fried fish in seasoned flour with a sharp rosemary, garlic, and white wine vinegar pan sauce. A Greek-style fish dish with bright, piquant flavors built right in the skillet.
Grilled Tuna with Mint Viniagrette
Grilled tuna steaks topped with a fresh mint vinaigrette of lime juice, Roma tomatoes, shallots, and garlic in extra-virgin olive oil. Bright, herbaceous, and ready in under 10 minutes on the grill.
Lamb Loin in Puff Pastry
Lamb loin wrapped in puff pastry with a pistachio and chestnut puree stuffing, served with a juniper-and-thyme red wine reduction. A showstopper main course for special occasions.
Pumpkin Soup with Shrimp
Curried pumpkin soup with shrimp, coconut milk, jalapeno, and lime juice. A creamy, spiced bisque-style soup pureed smooth with shrimp stirred in at the end.
Goan Style Hot & Sour Pork
Goan pork vindaloo built from scratch: whole spices toasted and ground, fried onion purée, ginger-garlic paste, and a sharp wine vinegar kick. The real coastal Indian version, not the curry-house imitation.
Curried Couscous with Broccoli & Feta
The curry and sugar combo is fantastic, I haven't found a person who didn't like this salad.
Salmon Buried in Potatoes
Salmon fillets buried in shredded potatoes, foil-roasted until tender, then broiled for a crisp golden crust. Served with a silky beurre blanc sauce.
Shrimp-Pesto Salad
Chilled pasta shells layered with basil pesto, spinach, Roma tomatoes, black olives, and shrimp. This make-ahead Italian pasta salad is a crowd-pleasing potluck star that only gets better as it sits.
Blueberry Potato Salad
A no-mayo potato salad tossed in a basil-white wine vinaigrette and studded with fresh blueberries, cucumber, and carrots. Light, colorful, and cookout-ready in 20 minutes.
Saumon En Paupiette Au Beurre Blanc
Salmon paupiettes stuffed with scallop mousse, gently baked, and served with classic beurre blanc. An elegant French seafood dish with a silky butter sauce.
A hearty grain salad of pinto beans and wild rice tossed with mixed greens in a punchy chive-garlic vinaigrette, garnished with chive blossoms. Vegan, filling, and full of texture.
Steamed salmon or trout fillets topped with a from-scratch hollandaise sauce built on a crushed peppercorn and white wine vinegar reduction. Classic French technique with rich, buttery results.
Herb-seasoned chicken breasts marinated in white wine vinegar and fresh orange juice, then broiled until juicy. Served over wild rice drizzled with the savory pan drippings.
Freezer fajitas: marinated sirloin steak frozen with frozen fajita vegetables for a make-ahead Tex-Mex weeknight dinner. Thaw, sear, and serve in flour tortillas with salsa.
A light, low-calorie pasta salad with rotini, fresh vegetables, mozzarella cubes, and a tangy dill vinaigrette. Loaded with cherry tomatoes, green beans, cucumbers, and red peppers for a colorful potluck side.
Grilled okra salad with charred pods tossed with tomato, onion and white wine vinegar. Simple Southern-style summer salad ready in 15 minutes.
Pan-fried fish in seasoned flour with a sharp rosemary, garlic, and white wine vinegar pan sauce. A Greek-style fish dish with bright, piquant flavors built right in the skillet.
Grilled tuna steaks topped with a fresh mint vinaigrette of lime juice, Roma tomatoes, shallots, and garlic in extra-virgin olive oil. Bright, herbaceous, and ready in under 10 minutes on the grill.
Lamb loin wrapped in puff pastry with a pistachio and chestnut puree stuffing, served with a juniper-and-thyme red wine reduction. A showstopper main course for special occasions.
Curried pumpkin soup with shrimp, coconut milk, jalapeno, and lime juice. A creamy, spiced bisque-style soup pureed smooth with shrimp stirred in at the end.
Goan pork vindaloo built from scratch: whole spices toasted and ground, fried onion purée, ginger-garlic paste, and a sharp wine vinegar kick. The real coastal Indian version, not the curry-house imitation.
The curry and sugar combo is fantastic, I haven't found a person who didn't like this salad.
Salmon fillets buried in shredded potatoes, foil-roasted until tender, then broiled for a crisp golden crust. Served with a silky beurre blanc sauce.
Chilled pasta shells layered with basil pesto, spinach, Roma tomatoes, black olives, and shrimp. This make-ahead Italian pasta salad is a crowd-pleasing potluck star that only gets better as it sits.
A no-mayo potato salad tossed in a basil-white wine vinaigrette and studded with fresh blueberries, cucumber, and carrots. Light, colorful, and cookout-ready in 20 minutes.
Salmon paupiettes stuffed with scallop mousse, gently baked, and served with classic beurre blanc. An elegant French seafood dish with a silky butter sauce.
