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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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Japanese soba noodles are marinated in tamari, sesame oil, rice wine vinegar, white sugar and chili oil, then tossed with julienned carrots and red bell peppers for a delicious cold salad with an Asian flair.
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Raspberry jam and red wine vinegar make a quick vinaigrette for this salad of beets, kidney beans, and fresh broccoli.
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A creamy comfort food dressing made with mayonnaise, sour cream, vinegar, brown sugar and honey.
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Fresh green beans are cold-pickled in tarragon vinegar with dill and garlic for a crispy treat on the relish tray -- or in a Bloody Mary.
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A simple recipe for spicy Thai pickles made with cucumbers, vinegar, shallots, and Thai chiles to serve with chicken satay and peanut sauce.
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This is a wonderful creamy tartar sauce. Reduced fat mayonnaise can be substituted for the fat free mayonnaise.
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Little slices of party rye are a Southern favorite for tea sandwiches: "You don't see regular rye down here every day," Martha Hall Foose says. If party rye isn't available, use a cookie cutter to create rounds from regular bread slices.
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This recipe is by Sarah Belk and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is a simple soup in which beaten eggs are stirred into a chicken broth flavored with soy sauce and vinegar and chopped scallions.
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Fresh chiles deliver a lot of flavor and heat to this Vietnamese dipping sauce with rice vinegar, lemon juice, fish sauce, garlic, and sugar.