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Enjoy a tangy coleslaw anytime with this sassy freezer slaw made with cabbage and apple cider vinegar.
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The Romans make a classic dish in the spring with very young milk-fed lamb Such meat is hard to find in American supermarkets, but the technique, which involves a short braise in vinegar and water with a boost of anchovy at the end, works fine with chunks of lamb cut from a leg or roast of any young lamb This recipe is built on the precise technique for abbacchio alla cacciatora that Marcella Hazan offered in "The Classic Italian Cookbook," with some freshening up
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These peppers are packed with all of the flavor, so you'll never know they're healthy.
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A veggie burger, so to speak, using grilled eggplant rounds, tomatoes and onions marinated in vinegar and oil, fresh mozzarella, and basil.
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Shrimp, white beans, red onion, and fresh tomatoes are tossed in an Italian vinaigrette and served over salad greens for a simple and tasty option for lunch or dinner.
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Chef John tempers the sweetness of cantaloupe with a hint of heat from cayenne pepper in this refreshingly delicious sorbet.
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Get Raspberry Mimosa Recipe from Food Network
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An easy carrot recipe with a rich, tangy sauce balanced by the flavors of butter, brown sugar, Dijon mustard, and white wine vinegar.
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This recipe is by Barbara Kafka and takes 1 hour 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Gail Simmons amps up the broth with soy sauce, rice wine vinegar, ginger, and garlic and uses white-rice noodles instead of black (they're easier to find), cooked briefly to keep their texture firm.
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Meaty pieces of jackfruit are battered and deep-fried in this quick and easy recipe for a crispy vegetarian or vegan meat substitute.
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Made with frozen fruit and peach schnapps, this easy white sangria is perfect for summertime parties or gatherings.