A slightly spicier take on a simple classic. The rendered fat from the chorizo plays nice with the vinegar to dress the pasta. We knew we had to do this once we found out the Organic Butcher was making chorizo with our apple cider vinegar.

A versatile dressing, served warm. Nutty sweetness from the brown butter complements the caramelly aroma of the sorghum molasses vinegar. Try it over roasted squash or sweet potatoes!

Chimichurri is traditionally used as a steak sauce or to marinate quick cooking cuts of beef, like skirt or flank steak. It’s one of the best and most versatile ways to show off a great vinegar, so don’t hesitate to put it on everything. Make it with bitter lemon vinegar to use on grilled whole fish, or with aronia berry vinegar to dress a chunky salad.

Alabama white sauce is an excellent barbecue tradition. Whisk up a bowl of this tangy mayo-based dressing, and baptize your chicken (or whatever you’re cooking!) with it as it comes off the grill. Here we’ve used it to coat some grilled corn to make elote loco!

Our bitter lemon vinegar carries a beautiful, pithy citrus bitterness that is very evocative of negronis. Try this version, hopped up on acid and without the extra sugar from the liqueur, and you’ll realize for the first time just how sweet the classic cocktail is.

Chutney might sound very different and challenging, but it’s not - especially our casual little version here. As written, it’s very nice with cheddar (especially in a grilled cheese), but you can try it with any of our fruity or spicy vinegars, like concord grape or ginger.

Eat it like a pastry, eat it like a tart little rugelach. Possibly an old Polish tradition? We’re not sure, but we are seriously impressed with the sticky caramel that reduces in the baking dish. Roll a few thin apple slices or a handful of chopped nuts right up in the dough.

Chicken and vinegar. But in French. The acid from the vinegar helps the cream and butter emulsify, and the chicken is dropping juice as it simmers, creating a sauce that is more than the sum of its parts.

Most summer salads should be mostly tomatoes, right? With good bread and whatever else is in season, the dish can sometimes be a complete meal. Bitter Lemon Vinegar is especially good with all of the summer flavors, echoing the bitter olive oil & balancing all of the fresh juicy sweetness.

There are lots of strong feelings about Carolina barbecue; we’re fully aware that we’re presenting one of many points of view. We’re just excited that this recipe is such an awesome way to use a wide variety of vinegar flavors. Cider is traditional, but don’t let us stop you from using ramp vinegar, or sorghum vinegar, or any flavor your heart desires.

Switchel as it’s known in New England is the natural result of trade route cross-pollination. Its ingredients form a straightforward Caribbean punch, in which molasses became maple syrup as the drink made its way north. The ginger remains, and vinegar is an easy acid to rely on in long snowy winters. Outside of those elements, a switchel is anyone’s game - just like a shrub, it’s more of a loose idea than a strict recipe.

In this case, the Italian salsa verde, not to be confused with the (also delicious) tomatillo-based Mexican sauce. This is olive oil and acid, heavy on the herbs and capers. The acid in this version is our Black Walnut Bay Sauce, whose mild bitterness and savory tang supply the funky notes usually provided by anchovies.

Our Black Walnut Salsa Verde is a wonderful sauce for all of your bright and fresh summer foods, grilled or not; here it is dressing a peach & squash salad. Click for the recipe!

This flank steak recipe was a staple in our household growing up. It feels somehow so old-timey but vibrant and fresh at the same time. The marinade both tenderizes the flank steak and gives it flavor with its acidity - feel free to twist it in any direction with fresh herbs & aromatics as long as you leave the vinegar components in there! The drippings from the steak are juicy as well, so don’t hesitate to serve the sliced steak in the same dish as grilled vegetables & sop it all up with some grilled toast.

Making a sauce like this always feels a bit like cheating. There’s no hours of slowly reducing stock or laborious chiffonade of bunches of herbs - just stir the ingredients together and start dipping. The work and time here are all front-loaded into the pantry itself - years of aging for the soy sauce & vinegar, the quality & freshness of the ginger and garlic, the modern luxury of sesame oil on command. The relative ease of this sauce allows us to cook with love, patiently grilling vegetables or sautéing tofu to the perfect crispness for dipping.

Somewhere right in-between Nashville hot chicken and Buffalo chicken we sit, in central Pennsylvania. This hot tofu takes inspiration from both traditions. Serve with whatever helps cool your mouth down!

Not a joke! Keepwell Vinegar is great for snacking as well. Check out our chex mix recipe, which is always around by the bowlful when it’s time for some cozy & comforting holiday fare.

Miso is health food, right?

You may have learned about harvesting the starchy pasta water when you cook noodles to emulsify a pan sauce, flipping the contents of your meal several dozen times in the pan to bring it all together. This is a tasty (and slightly easier) spin on the same idea, using miso along with the pasta water to emulsify before the addition of the spaghetti. Delicious.