4,697 vinegar recipes

Oven-baked wild rice with wild mushrooms and balsamic onions stirred in partway through. A hands-off vegetarian main with just five ingredients.

Rasgulla, the classic Bengali cheese ball dessert of spongy homemade chenna simmered in light sugar syrup until pillowy and sweet. Four ingredients, big payoff.

Moroccan lamb tagine with fresh artichoke hearts, preserved lemons, olives, and saffron. A slow-braised North African classic with bright, briny citrus finish.

Old-fashioned gooseberry relish with raisins, onion, brown sugar, and vinegar, spiced with cayenne, ginger, and turmeric. A tangy-sweet condiment for roasted meats.

Slow-roasted pork loin smothered in molasses-spiked sauerkraut and tomato sauce, served with cinnamon-butter apples. A hearty German-American Sunday roast for a crowd.

Pork chitterlings: soul food classic of pork intestines simmered with vinegar, onions, and hot peppers until fork tender, then served hot or battered and fried. A Southern holiday tradition.

Salad with warm goat cheese: crumb-coated Montrachet rounds fried to a golden crust over tender greens in a champagne-cider vinaigrette. A French bistro classic worth every step.

Georgia barbecue sauce: a tangy ketchup-and-vinegar Southern classic with brown sugar, mustard, garlic, and a half lemon simmered right in the pot. Perfect for basting pork, ribs, and chicken on the grill.

Pickled Jerusalem artichokes with triple-mustard brine, turmeric, onions, and apple cider vinegar. A tangy, old-fashioned canning recipe that seasons for a month before eating.

Grilled chicken drumsticks with a honey-orange dipping sauce brightened with fresh mint and apple cider vinegar. Crispy skin, tangy glaze, and done in under 40 minutes.

Italian sausage and red grapes roast together with balsamic vinegar, then the mashed grapes finish into a buttery pan sauce. Rustic Tuscan supper with sweet, tangy, and savory in one pan.

Marie's baked bean soup: three-bean slow cooker soup with bacon, stewed tomatoes, and pineapple. Sweet-savory comfort food that cooks itself in 6 hours.

German sauerbraten marinated four days in spiced vinegar, then slow-braised fork-tender in a sweet-sour gravy thickened with crushed gingersnaps. The classic sweet-and-sour pot roast, here with a lean bison twist.

Crispy deep-fried spring rolls packed with curry-marinated ground chicken, cellophane noodles, napa cabbage, and fresh vegetables. Served with a fiery homemade chili-cilantro dipping sauce that brings serious heat.

Fig and ricotta crostini with fresh basil ribbons and aged balsamic vinegar on toasted baguette. Elegant five-ingredient Italian appetizer ready in 20 minutes.

A vibrant Moroccan-style salad of grilled and skinned bell peppers, fresh tomatoes, and Spanish onion dressed in a simple garlic, olive oil, and vinegar vinaigrette. Served chilled for a refreshing side dish or starter.