Recipes with white wine vinegar
473 recipes
Soused Sea Perch Fillets
Sea perch fillets cooked in white wine and white wine vinegar and seasoned with lemon myrtle.
Lemon Coleslaw
Lemon coleslaw with a creamy Dijon-horseradish dressing, colorful bell pepper matchsticks, red onion, carrot, and fresh lemon zest. Bright, tangy, and crunchy.
Turkey A La King
Turkey A La King served in crispy whole wheat bread cups with a creamy vegetable-rich sauce. Classic comfort food made with leftover turkey and frozen peas.
New Potatoes with Salami & Sorrel
Warm new potato salad with thinly sliced salami, fresh sorrel ribbons, and a mustard-coriander seed dressing. A European-style potato salad served while still warm.
Souvlaki
Greek lamb souvlaki marinated in lemon juice, white wine vinegar, garlic, and oregano then grilled on skewers until brown and crispy. Works with beef, shrimp, or halibut too.
Hot Cabbage Slaw
Hot cabbage slaw simmers shredded cabbage with caraway, butter, white wine vinegar, and a splash of hot sauce for a warm, tangy German-style side. Crisp-tender, ready in 30 minutes.
French Potato Salad
French potato salad dressed with olive oil, white wine, white wine vinegar, shallots, and tarragon instead of mayonnaise. A light, tangy, no-mayo alternative served warm or at room temperature.
Italian Roasted Peppers in Olive Oil
Italian roasted peppers preserved in extra-virgin olive oil with white wine vinegar. Red, yellow, and green peppers layered in a jar for an antipasto staple and sandwich filling.
Spanish Rice (Vegan)
Vegan Spanish rice made with brown rice, stewed tomatoes, garlic, green pepper, celery, and warm spices. Oil-free and full of flavor, sauteed in vinegar and water instead of oil.
Ramps Piquante
Ramps piquante simmers wild Appalachian ramps in sharp cheddar sauce sparked by Worcestershire and white wine vinegar. Spooned over crisp toast for an earthy spring brunch.
Aceitunas Rellenas - Stuffed Olives
Aceitunas rellenas: anchovy-stuffed olives marinated in garlic, white wine vinegar, and olive oil with bright pimentos. The salty Spanish tapas bite for cocktail hour and antipasto trays.
Bob's Barbecue Sauce
Bob's barbecue sauce builds smoky-sweet flavor from bacon drippings, ketchup, molasses, Worcestershire, vinegar, and chili powder. Simmered 30 minutes for a thick, glossy sauce that keeps for weeks.
Herbed Cheese Spread
A deliciously seasoned soft spread served as part of the cheese course at a restaurant in Lyons, France.
Hominy & Pork Chops
Pork shoulder chops braised with golden hominy and carrots in chicken broth, finished with pink pickled onions. A one-pan riff on pozole that lets the pork do the talking.
Lagos/Kounelli Stifado
Greek rabbit stifado braises marinated rabbit with whole pearl onions, tomato, wine, vinegar, and warm spices. A rustic Peloponnese classic with deep, sweet-tart sauce.
Kumquat Chicken
Crispy chicken breasts stuffed with herbed cheese, baked golden, then draped in a glossy kumquat-orange sauce with tarragon. Fancy enough for guests but surprisingly doable.
Sea perch fillets cooked in white wine and white wine vinegar and seasoned with lemon myrtle.
Lemon coleslaw with a creamy Dijon-horseradish dressing, colorful bell pepper matchsticks, red onion, carrot, and fresh lemon zest. Bright, tangy, and crunchy.
Turkey A La King served in crispy whole wheat bread cups with a creamy vegetable-rich sauce. Classic comfort food made with leftover turkey and frozen peas.
Warm new potato salad with thinly sliced salami, fresh sorrel ribbons, and a mustard-coriander seed dressing. A European-style potato salad served while still warm.
Greek lamb souvlaki marinated in lemon juice, white wine vinegar, garlic, and oregano then grilled on skewers until brown and crispy. Works with beef, shrimp, or halibut too.
Hot cabbage slaw simmers shredded cabbage with caraway, butter, white wine vinegar, and a splash of hot sauce for a warm, tangy German-style side. Crisp-tender, ready in 30 minutes.
French potato salad dressed with olive oil, white wine, white wine vinegar, shallots, and tarragon instead of mayonnaise. A light, tangy, no-mayo alternative served warm or at room temperature.
Italian roasted peppers preserved in extra-virgin olive oil with white wine vinegar. Red, yellow, and green peppers layered in a jar for an antipasto staple and sandwich filling.
Vegan Spanish rice made with brown rice, stewed tomatoes, garlic, green pepper, celery, and warm spices. Oil-free and full of flavor, sauteed in vinegar and water instead of oil.
Ramps piquante simmers wild Appalachian ramps in sharp cheddar sauce sparked by Worcestershire and white wine vinegar. Spooned over crisp toast for an earthy spring brunch.
Aceitunas rellenas: anchovy-stuffed olives marinated in garlic, white wine vinegar, and olive oil with bright pimentos. The salty Spanish tapas bite for cocktail hour and antipasto trays.
Bob's barbecue sauce builds smoky-sweet flavor from bacon drippings, ketchup, molasses, Worcestershire, vinegar, and chili powder. Simmered 30 minutes for a thick, glossy sauce that keeps for weeks.
A deliciously seasoned soft spread served as part of the cheese course at a restaurant in Lyons, France.
Pork shoulder chops braised with golden hominy and carrots in chicken broth, finished with pink pickled onions. A one-pan riff on pozole that lets the pork do the talking.
Greek rabbit stifado braises marinated rabbit with whole pearl onions, tomato, wine, vinegar, and warm spices. A rustic Peloponnese classic with deep, sweet-tart sauce.
Crispy chicken breasts stuffed with herbed cheese, baked golden, then draped in a glossy kumquat-orange sauce with tarragon. Fancy enough for guests but surprisingly doable.
