Skip to content

Type what you have

Cook with

white wine vinegar ×
Pickled Cheese
Appetizer Greek

Pickled Cheese

4.7

Prep
20 min
Cook
Total
1460 min

Instructions

  1. 1 Rinse feta cheese and pat dry with paper towels. Cut into half-inch cubes. In a 1-pint glass jar, place a layer of cheese cubes, followed by a layer of thyme. Repeat layers until the jar is nearly full. Whisk together white wine vinegar and honey; pour over cheese until the jar is full. Screw the lid on, and leave in the refrigerator to marinate for at least one day.

By Raquel Davis

Indian Relish
Appetizer Indian

Indian Relish

4.7

Prep
5 min
Cook
30 min
Total
275 min

Instructions

  1. 1 Combine bell peppers, onion, white wine vinegar, sugar, and red pepper flakes in a medium saucepan over medium heat. Bring to a boil, then reduce heat to a simmer. Cook until thickened, stirring occasionally, about 30 minutes.
  2. 2 Transfer to a sterilized glass container; cover. Refrigerate before serving, 4 hours to overnight.

By CINDYLEE65

Brie and Caramelized Onion Pinwheels
Appetizer

Brie and Caramelized Onion Pinwheels

5.0

Prep
30 min
Cook
15 min
Total
60 min

Instructions

  1. 1 Melt butter in a large skillet over medium-low heat. Add onions, brown sugar, and vinegar; cook, stirring frequently, until onions are golden brown and caramelized, about 15 minutes. Transfer to a bowl with a slotted spoon and cool to room temperature.
  2. 2 Roll puff pastry out into a 11x18-inch rectangle on a lightly floured surface. Spread Brie cheese over pastry. Layer with caramelized onions and sprinkle with caraway seeds. Roll up one long edge towards the center. Roll up from the other side so the 2 rolls meet in the center. Cut into 1/2-inch slices using a serrated knife.
  3. 3 Line a baking sheet with parchment paper. Arrange slices on top; flatten to 1/4-inch thickness. Refrigerate for 15 minutes.
  4. 4 Preheat the oven to 375 degrees F (190 degrees C).
  5. 5 Mix egg and water together in a small bowl to make egg wash. Brush egg wash over slices.
  6. 6 Bake pinwheels in the preheated oven until puffed up and golden brown, about 12 minutes.

By J

Golden Tomato and Peach Salsa
Appetizer

Golden Tomato and Peach Salsa

5.0

Prep
40 min
Cook
75 min
Total
845 min

Instructions

  1. 1 Combine tomatoes, onion, sugar, chiles, vinegar, canning salt, cumin, and fruit preserver in a large stockpot. Add peaches last to prevent discoloration; toss with other ingredients to combine. Heat over high heat and cook salsa at a high boil for 30 minutes.
  2. 2 While salsa boils, inspect 8 pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until salsa is ready. Wash new, unused lids and rings in warm soapy water.
  3. 3 Remove salsa from heat. Let cool slightly, about 10 minutes. Strain salsa mixture using a fine-mesh strainer over a separate bowl or pot. Add only enough liquid to cover. Stir in cilantro.
  4. 4 Pack salsa into hot, sterilized jars, filling to within 1/2 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 30 minutes.
  6. 6 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By Karen Barris Calabro

Sweet Pickled Eggs
Appetizer American

Sweet Pickled Eggs

4.6

Prep
Cook
Total

Instructions

  1. 1 Place eggs in a large pot and cover with water; cover the pot. Bring to a boil over medium-high heat; boil gently for 10 minutes. Drain. Run eggs under cold water until eggs cold. Peel eggs.
  2. 2 Combine vinegar, water, sugar, and salt in a saucepan; cook and stir brine over medium heat until sugar dissolved.
  3. 3 Layer whole eggs and onion rings in a sterilized 2-quart jar to within 1 inch of the top.
  4. 4 Stir pickling spice into brine; pour into jar with eggs and onion to within 1/4 inch from the top. Wipe rim with a moist paper towel. Seal jar with a sterilized lid. Store in the refrigerator for 1 to 2 weeks before serving. Serve chilled.

By Tracy Mulder

Bomba Calabrese (Spicy Calabrian Pepper Spread)
Appetizer Italian

Bomba Calabrese (Spicy Calabrian Pepper Spread)

4.9

Prep
25 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Place mushrooms, onion, and eggplant into bowl of a food processor. Pulse on and off until very finely chopped but not liquefied, 8 to 10 pulses.
  2. 2 Drizzle 2 tablespoons olive oil into a skillet. Transfer mushroom mixture to skillet over medium-high heat. Add a large pinch of salt. Cook until mixture is soft, stirring, about 10 minutes.
  3. 3 Cut off tops of cherry peppers; discard stems but save the ring of pepper around it. (Do wear protective gloves for this.) Cut the peppers in half and remove the seed pods. Shake out the rest of the seeds. Prep the bell peppers and habanero peppers the same way. Place all peppers in bowl of food processor. Pulse on and off until peppers are very finely chopped, but not liquefied. Transfer peppers to eggplant-onion-mushroom mixture in skillet. Add remaining olive oil. Cook and stir over medium-high heat, reducing heat as needed if mixture looks like it may brown. Add fennel seeds, oregano, and a pinch of salt. Cook until peppers are sweet and tender, 20 to 30 minutes, stirring occasionally. Remove from heat.
  4. 4 Stir in white wine vinegar and (optionally) another tablespoon of olive oil. Transfer mixture to a mixing bowl and cool to room temperature. Taste for seasonings, adding more salt, a splash of vinegar, and/or olive oil, if needed. Transfer to jars. Store in refrigerator.

By John Mitzewich

Rice, Asparagus and Cucumber Salad
Appetizer American

Rice, Asparagus and Cucumber Salad

4.2

Prep
15 min
Cook
25 min
Total
100 min

Instructions

  1. 1 Bring 1 ¾ cups water to a boil in a medium saucepan; add rice and return to a boil. Reduce heat to low, cover, and cook until water is absorbed and rice is tender, about 20 minutes. Fluff with fork; transfer to bowl. Cool.
  2. 2 Cook asparagus in a large saucepan of boiling salted water until tender, about 1 minute. Drain; rinse with cold water to cool. Stir asparagus, cucumber, and green onions into rice. Cover the bowl with plastic wrap; refrigerate until chilled.
  3. 3 Meanwhile, whisk chopped dill, oil, Dijon mustard, sugar, vinegar, and dry mustard together in a bowl. Cover the bowl with plastic wrap; refrigerate until chilled.
  4. 4 Pour vinaigrette over rice mixture; season with salt and black pepper and toss to combine. Line a large bowl with lettuce leaves; add rice mixture. Garnish with dill sprigs.

By Barrett

Marinated Cheese
Appetizer American

Marinated Cheese

4.7

Prep
20 min
Cook
Total
380 min

Instructions

  1. 1 Combine oil, vinegar, pimento, parsley, green onions, garlic, sugar, basil, salt, and pepper in a jar with a tight-fitting lid. Seal the jar and shake vigorously to blend.
  2. 2 Cut Cheddar block in half lengthwise, then cut crosswise into 1/4-inch slices to form squares. Repeat with cream cheese.
  3. 3 Arrange cheese squares alternately in a shallow baking dish with slices standing on edge. (You can arrange in a single row or in two parallel rows, depending on the size of your dish.) Pour marinade from the jar over top, cover, and refrigerate for at least 6 hours, or overnight.
  4. 4 To serve, transfer slices to a serving platter so they are still arranged in an alternating pattern. Spoon some of the extra marinade over top.

By trish555

Fresh Spring Rolls With Thai Dipping Sauce
Appetizer Thai

Fresh Spring Rolls With Thai Dipping Sauce

4.3

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 In a bowl of cool water, soak a wrapper until limp. Lay wrapper out flat. Place 1/6 of lettuce down middle of wrapper, then 1/6 of shrimp, cucumber, carrot, and cilantro. Fold over each end and tightly roll the wrapper around the contents, as if making a burrito. Moisten at seam; press to close.
  2. 2 Lay on plate, cover with moist paper towel and refrigerate until ready to serve. Then slice in two and serve with dipping sauce, below, or peanut sauce.
  3. 3 To make the Quick Thai Dipping Sauce: Combine mirin, soy sauce, vinegar, and ginger in a small bowl.

By USA WEEKEND columnist Jean Carper

RITZ Steakhouse Bites
Appetizer American

RITZ Steakhouse Bites

4.9

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Heat olive oil in saute pan over medium heat. Add spinach and cover for 1 minute to steam. Uncover and stir spinach until it is wilted. Drain spinach, dry between paper towels, and chop. Melt butter in the same pan over medium heat. Add shallots and saute for a minute. Add heavy cream and nutmeg; stir to combine. Add chopped spinach and combine thoroughly. Remove from heat when spinach is creamy. Add salt and pepper. Set aside.
  2. 2 Melt 1 tablespoon butter in a separate saute pan; add shallots and white wine vinegar. Cook until all liquid has evaporated, about a minute. Remove from the pan; set aside to cool.
  3. 3 Add egg yolk and lemon juice to blender; slowly blend in half cup of melted butter until mixture is smooth and creamy. Pour into shallots mixture. Stir in chopped fresh tarragon.
  4. 4 To assemble bites, place about 1-1/2 teaspoons creamed spinach on top of a RITZ Cracker. Place a slice of steak on top of the creamed spinach, then drizzle with about 1-1/2 teaspoon bearnaise sauce over the steak.

By RITZ Crackers

Seafood Medley Ceviche
Appetizer Latin American

Seafood Medley Ceviche

Prep
40 min
Cook
Total
120 min

Instructions

  1. 1 Combine scallops, shrimp, tilapia, lemon juice, lime juice, orange juice, and serrano pepper in a large bowl. Cover and refrigerate for 1 hour, stirring every so often.
  2. 2 Combine avocado, tomato, cucumber, red onion, cilantro, and garlic in a medium bowl.
  3. 3 Whisk tomato and clam juice, vinegar, salt, lemon-pepper seasoning, Worcestershire sauce, and white pepper together in a small bowl. Pour over avocado mixture and stir to combine.
  4. 4 Drain some of the citrus juices off the seafood mixture. Add avocado-tomato juice mixture and stir to combine. Refrigerate for 20 more minutes before serving.

By Shyla Lane

Homemade Phyllo (or Filo) Dough
Pantry Greek

Homemade Phyllo (or Filo) Dough

4.7

Prep
30 min
Cook
Total
150 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place 2 cups flour in a mixing bowl and make a well in the center; drizzle in olive oil and add salt.
  3. 3 Pour in warm water and white wine vinegar, then mix until dough just comes together and pulls away from the sides of the bowl, 1 to 2 minutes.
  4. 4 Transfer dough to a lightly floured work surface and knead until smooth, using just enough flour to keep it from sticking to the work surface or your hands, 2 or 3 minutes. Continue to knead until dough is supple and elastic, about 5 more minutes.
  5. 5 Wrap dough ball in plastic wrap and let rest at room temperature, 1 to 2 hours.
  6. 6 Use a kitchen scale to divide dough into twenty 25-gram portions; roll each portion into a ball. Place on a plate and cover with plastic wrap to prevent dough balls from drying out while you begin to roll them out. Work in batches of 5.
  7. 7 Mix cornstarch and 2 tablespoons flour together in a bowl. Dust a work surface and the first dough ball with cornstarch mixture.
  8. 8 Flatten and roll out into a circle, about 5 inches in diameter. Dust again with cornstarch mixture. Set circle to one side. Roll out 4 more dough balls to about the same diameter and stack them on the first one, dusting each layer with more cornstarch mixture to keep them from sticking together.
  9. 9 When you have 5 circles, roll out the stack to a larger circle about double in size, turning as you go to maintain a round shape. Separate each layer and lay out the circles. Reapply more cornstarch mixture where needed and restack them.
  10. 10 Roll again until the 5-layer stack is paper-thin, about 10 to 12 inches in diameter. Place on a sheet of parchment paper; top with another piece of parchment. Gently roll up the dough; wrap it in plastic wrap and refrigerate.
  11. 11 Repeat with the remaining 15 balls of dough in batches of 5.

By John Mitzewich

Pickled Cucumber, Fig, and Halloumi Salad
Dinner Greek

Pickled Cucumber, Fig, and Halloumi Salad

5.0

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Cut cucumber into chunky half-moons, then scrape out the core. Place cucumber in a medium bowl with vinegar, honey, chile flakes, and salt; set aside to pickle for 10 to 15 minutes.
  2. 2 While the cucumbers are pickling, toast hazelnuts in a medium skillet over medium heat until browned and fragrant, 5 to 10 minutes. Remove from the skillet and chop coarsely when cool enough to handle.
  3. 3 Slice halloumi cheese into 3/8-inch slices and place in a nonstick skillet over medium heat. Cook until crisp, 2 to 3 minutes per side.
  4. 4 Mix chopped hazelnuts and mint into the pickled cucumbers. Add halloumi and figs and toss to coat.

By OneWholesomeMeal

Skordalia (Greek Garlic Potato Dip)
Dinner Greek

Skordalia (Greek Garlic Potato Dip)

4.8

Prep
20 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Peel and quarter the potatoes and add to a saucepan with enough cold salted water to cover by 1 inch. Place over medium-high heat; bring to a simmer. Reduce heat to medium and continue to simmer until potatoes are tender, but not falling apart, 15 to 20 minutes.
  2. 2 While potatoes are cooking, add garlic and 1 teaspoon kosher salt to a mortar and pestle. Crush into a fine paste and reserve.
  3. 3 Drain potatoes, reserving some of the cooking water to thin the dip out with later if desired. Let sit for 5 minutes.
  4. 4 Transfer the potatoes to a mixing bowl. Mash with a potato masher or potato ricer until smooth and lump free. Stir in garlic paste. Add lemon juice and vinegar and stir in with the masher.
  5. 5 Whisk in 1/2 cup olive oil in 3 or 4 additions. Add cayenne and more salt if needed. Pass dip through a mesh strainer into a bowl. Serve at room temperature, garnished with olive oil and oregano.

By John Mitzewich

Sylvia's Easy Greek Salad
Lunch Greek

Sylvia's Easy Greek Salad

4.3

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 In a large bowl, combine the red bell pepper, green bell pepper, cucumber, tomato, red onion, and olives.
  2. 2 Whisk together the oil and vinegar. Before serving add the oil and vinegar, feta cheese and salt. Toss together and serve.

By SKEHLER

Greek Couscous Salad
Dinner Greek

Greek Couscous Salad

4.6

Prep
20 min
Cook
5 min
Total
45 min

Instructions

  1. 1 Pour water and chicken broth into a saucepan; stir in the garlic and bring to a boil. Stir in pearl couscous, cover the pan, and remove from heat. Allow couscous to stand until water has been absorbed, about 5 minutes; fluff with a fork. Allow couscous to cool to warm temperature.
  2. 2 Lightly toss couscous, chickpeas, sun-dried tomatoes, olives, and feta cheese in a large serving bowl.
  3. 3 To make the dressing: Mix white wine vinegar, lemon juice, oregano, and black pepper in a small bowl until well combined. Pour over couscous mixture; toss again to serve.

By KenzieKook

Orzo with Feta, Cucumber and Tomato
Lunch Greek

Orzo with Feta, Cucumber and Tomato

4.4

Prep
25 min
Cook
10 min
Total
115 min

Instructions

  1. 1 Bring orzo, chicken broth, water, and 1/2 bell pepper to a boil in a saucepan. Reduce heat to low; simmer until orzo tender and liquid has been absorbed, about 10 minutes. Drain and rinse; cool.
  2. 2 Transfer orzo mixture to a large bowl. Add remaining 1/2 bell pepper and 2 tablespoons olive oil; toss to coat. Stir in cucumbers, feta cheese, Roma tomatoes, red onion, Kalamata olives, lemon juice, white wine vinegar, and cumin; toss well. Drizzle remaining 2 tablespoons olive oil over top.
  3. 3 Refrigerate salad for 1 hour. Toss before serving once or twice; season to with salt and black pepper.

By Michaelc

Greek Salad with Couscous and Spicy Feta Cheese
Dinner Greek

Greek Salad with Couscous and Spicy Feta Cheese

5.0

Prep
15 min
Cook
5 min
Total
50 min

Instructions

  1. 1 Heat skillet over low heat. Add dried oregano and chili powder; cook and stir until fragrant and toasted, about 1 minute. Off heat, stir in 3 tablespoons olive oil. Pour seasoned oil over feta cheese in a bowl; marinate for at least 30 minutes.
  2. 2 Meanwhile, bring 1 cup water to a boil in a saucepan. Off heat, stir in couscous. Cover the saucepan; set aside until water is completely absorbed, about 10 minutes. Fluff couscous with a fork.
  3. 3 Stir cucumber, tomato, bell pepper, onion, olives, 2 tablespoons oil, and garlic into warm couscous.
  4. 4 Whisk ¼ cup oil, balsamic vinegar, white wine vinegar, and soy sauce together in a bowl; toss into couscous salad.
  5. 5 Place marinated feta on top couscous salad.

By BroChef TV

Tomato Vinaigrette

Tomato Vinaigrette

4.1

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 In a blender or small food processor, blend or process the tomatoes, vinegar, basil, thyme, and mustard on medium to high speed, about 25 seconds or until well combined. To store, transfer to a jar with a tight-fitting cover and refrigerate for up to 2 days. Shake well before serving.

By Allrecipes Member

Marinated Beet Salad
Lunch

Marinated Beet Salad

4.8

Prep
10 min
Cook
10 min
Total
260 min

Instructions

  1. 1 Drain beets, reserving 1/4 cup liquid, and slice into 1/4 to 1/2 inch slivers. Add onions and toss.
  2. 2 In a saucepan over medium heat, cook the sugar, mustard and reserved 1/4 cup liquid until dissolved. Add vinegar and bring to boil; remove from heat and allow to cool.
  3. 3 Pour over the beet slices and onions, toss and refrigerate for 4 to 6 hours. Remove from refrigerator and serve at room temperature.

By Myra

Sekanjabin (Iranian Mint Vinegar Syrup)
Drink Middle Eastern

Sekanjabin (Iranian Mint Vinegar Syrup)

5.0

Prep
10 min
Cook
20 min
Total
150 min

Instructions

  1. 1 Stir honey and water together in a pot; bring to a boil and stir constantly until honey dissolves. Add vinegar, reduce heat to low, and simmer until syrup flavors combine, about 20 minutes. Remove from heat.
  2. 2 Submerge mint in hot syrup and cool to room temperature.
  3. 3 Remove and discard mint. Chill syrup in the refrigerator.

By Desert Damsel