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cooking.nytimes.com
This recipe appeared in The Times in an article titled “Women Here and There — Their Frills and Fancies” in 1900 It's not meant for salads, but for summer drinks like shrubs You may halve or quarter the recipe
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Cream and tangy raspberry vinegar makes a sublime sauce for sauteed chicken.
cooking.nytimes.com
This recipe is by Amanda Hesser and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This 'enhanced' version of cranberry sauce has a distinctive, yummy tang. Its great with Apricot Glazed Turkey With Onion Gravy. Can be made up to 1 week ahead. Originally submitted to ThanksgivingRecipe.com.
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This is a smooth and creamy raspberry dressing. If you can find raspberry vinegar, use that instead.
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Everything goes into a jar and you give it a good shake. That's all there is to it - oil, raspberry vinegar, sugar, mustard, oregano and pepper.
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Fast and deeply flavorful, this raspberry vinegar-infused chicken dish is served over delicious coconut rice.
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This yogurt-based dressing touts fresh raspberries and raspberry vinegar, and is perfect tossed with a simple salad of crisp greens. Great splashed on a salad of sliced oranges.
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For a farro salad inspired by Gramercy Tavern, Grace Parisi braises radishes in raspberry vinegar.
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Strawberry slices and sugar snap peas come together with a simple dressing made with raspberry vinegar and Dijon mustard.
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Pumpkin and flax seeds, red onion, dried cranberries, and pecans are tossed with broccoli in a raspberry vinegar-flavored dressing in this recipe.
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What a wonderful surprise the dressing is in this refreshing salad. Raspberry jam is swirled into raspberry vinegar, and then mixed with oil. This luscious dressing is tossed with the kiwi, strawberries, walnuts and spinach. Makes eight servings.