Type what you have

Ingredients

• ✓ sherry vinegar
• romaine lettuce
• olive oil
• parmigiano-reggiano cheese
• balsamic vinegar
• olive oil

Instructions

1. 1 Preheat an outdoor grill for high heat, and lightly oil the grate.
2. 2 Brush each romaine lettuce half with 1/2 teaspoon olive oil.
3. 3 Cook romaine hearts, cut-side down, on the preheated grill until the cut-side is slightly caramelized but the inside is still cool and crisp, about 2 minutes. Transfer lettuce, cut-side up, to a platter. Sprinkle Parmigiano-Reggiano cheese over lettuce and drizzle balsamic vinegar, sherry vinegar, and 2 tablespoons olive oil over the top.

By John Mitzewich

Ingredients

• ✓ sherry vinegar
• rice
• garlic
• parsley
• thyme
• rosemary
• black pepper
• salt
• cayenne pepper
• butter
• chicken

Instructions

1. 1 Combine rice, garlic, parsley, thyme, rosemary, black pepper, 1/2 teaspoon salt, and cayenne in a mixing bowl. Pour in butter. Mix until thoroughly combined. Cover and transfer into a refrigerator for at least 30 minutes.
2. 2 Preheat the oven to 425 degrees F (220 degrees C). Lightly oil an oven-safe skillet or roasting pan.
3. 3 Loosen the skin on the top of the chicken near the legs, enough to allow a small rubber spatula to slide between the breast meat and the skin. Slowly push the spatula under the skin on either side of the breastbone, all the way to the front of the chicken, trying not to make the opening near the cavity too large.
4. 4 Stuff the chilled rice mixture evenly under the skin, one spoonful at a time, pushing it to the front as you go to get an even layer of rice on either side of the breastbone. Stuff as much as you can fit under the skin without tearing it, smoothing and shaping as you work, and then place the rest of the rice into the cavity.
5. 5 Place the chicken into the prepared roasting pan. Tie the legs together with a piece of kitchen string and season the skin with remaining salt.
6. 6 Roast in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove to a plate or cutting board and let rest for 10 minutes.
7. 7 While chicken is resting, add vinegar to the fat and drippings in the skillet or roasting pan and set it over medium-high heat. Bring to a boil while scraping all the caramelized bits from the bottom of the pan. Boil to reduce slightly, 3 to 5 minutes. Strain if preferred. Serve with sliced chicken, garlic rice, and crispy skin.

By John Mitzewich

Ingredients

• ✓ sherry vinegar
• potato
• olive oil
• paprika
• kosher salt
• green onion
• jalapeno pepper
• chilean sea bass fillet

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Grease a baking dish.
2. 2 Place potatoes in a microwave-safe dish. Microwave on high until just softened, about 5 minutes.
3. 3 Whisk oil and vinegar together in a mixing bowl. Whisk in paprika and salt, then stir in green onions and jalapeño.
4. 4 Stir in cooked potatoes until coated. Slide sea bass fillets into the bowl, turning several times to coat with vinaigrette. Transfer fish to a plate.
5. 5 Transfer potatoes to the prepared baking dish, then nestle fish on top. Sprinkle with a pinch of salt and a pinch of paprika, then drizzle with a bit of oil.
6. 6 Bake in the preheated oven until fish flakes easily with a fork, about 15 minutes.
7. 7 Enjoy!

By John Mitzewich

Ingredients

• ✓ sherry vinegar
• firm tofu
• soy sauce
• olive oil
• garlic powder
• kosher salt
• cayenne pepper
• marjoram
• thyme
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid.
3. 3 Meanwhile, mix vinegar, soy sauce, olive oil, garlic powder, salt, cayenne, marjoram, and black pepper together in a small bowl.
4. 4 Cut each piece of tofu crosswise into 6 thick slices; place in a baking dish. Pour marinade over tofu, turning to coat, and chill, covered, turning occasionally, for at least 30 minutes or up to 48 hours. Longer is better, but shorter is totally fine.
5. 5 Preheat an outdoor grill or charcoal grill for high heat. Reduce heat to medium and lightly oil the grate.
6. 6 Remove tofu slices from marinade and shake off excess; reserve remaining marinade to make the sauce.
7. 7 Cook tofu on preheated grill, turning once, until well browned but before grill marks get black, 10 to 15 minutes total. Transfer tofu to a platter and cover with foil to keep warm.
8. 8 Bring reserved marinade to a boil in a saucepan; simmer until it reduces to about 1 cup, about 2 minutes. Pour over tofu and serve hot, warm, or at room temperature.

By benandbirdy

Ingredients

• ✓ sherry vinegar
• duck breast
• salt
• chicken broth
• orange liqueur
• orange marmalade
• orange zest
• cayenne pepper
• duck fat
• flour
• butter

Instructions

1. 1 Gather all ingredients.
2. 2 Score duck skin almost all the way through the skin and fat each way on the diagonal in a crosshatch pattern. Generously season with salt and rub salt into each breast. Let rest, skin-side up, at room temperature, for 15 minutes.
3. 3 Whisk chicken broth, orange liqueur, sherry vinegar, orange marmalade, orange zest, and cayenne pepper together in a small bowl.
4. 4 Pat duck breasts dry with paper towels. Re-season skin-side of duck breasts with salt.
5. 5 Heat duck fat in a heavy skillet over medium heat for 2 minutes. Place duck, skin side down, in the skillet and cook until fat renders and skin is crisp, about 6 minutes.
6. 6 Flip duck breasts and cook until they start to firm and are reddish-pink and juicy in the center, about 4 minutes more. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer breasts to a plate to rest. Pour any rendered duck fat into a glass jar.
7. 7 Return skillet to medium heat and whisk flour into pan; cook and stir until flour is completely incorporated, about 1 minute. Pour orange mixture into skillet; bring to a boil. Cook until sauce thickens and is reduced, 3 to 5 minutes. Reduce heat to low. When orange mixture stops bubbling, add butter; stir until butter is completely melted and incorporated into the sauce, about 1 minute. Season with salt to taste.
8. 8 Slice duck breasts across the grain, arrange on a plate, and spoon orange sauce over the top. Garnish with thin strips of orange zest.
9. 9 Serve and enjoy.

By John Mitzewich

Ingredients

• ✓ sherry vinegar
• olive
• water
• olive oil
• salt
• baking powder
• all-purpose flour
• black pepper
• salt
• dijon mustard
• oregano
• thyme
• tarragon
• bay leaf
• soy milk
• all-purpose flour
• mushroom
• carrot
• leek
• cauliflower
• olive oil

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Add cauliflower, leek, carrot, and mushrooms. Cook until soft, about 10 minutes. Add sherry vinegar to deglaze the skillet. Increase heat to medium and whisk in flour. Cook for 7 minutes without browning the flour. Slowly whisk in soy milk and cook until thickened, 5 to 8 minutes. Reduce heat and bring everything to a simmer. Season with bay leaf, tarragon, thyme, oregano, mustard, salt, and pepper. Simmer for 20 minutes.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 Combine flour, baking powder, and salt in a bowl. Gently mix in olive oil and water until a dough forms. Fold in olives.
4. 4 Transfer cauliflower mixture to a 8x12-inch casserole dish. Drop biscuit dough on top.
5. 5 Bake in the preheated oven until biscuit topping is lightly browned, about 20 minutes.

By Vista Verde Ranch

Ingredients

• ✓ sherry vinegar
• beefsteak tomato
• cucumber
• green bell pepper
• yellow bell pepper
• sweet onion
• jalapeno pepper
• garlic
• olive oil
• salt
• black pepper

Instructions

1. 1 Set aside a few pieces of tomato, cucumber, and bell peppers for garnish.
2. 2 Combine remaining tomatoes, cucumber, and bell peppers with onion, jalapeno, and garlic in a food processor; process until all vegetable are finely chopped. Mix in olive oil, sherry vinegar, and salt.
3. 3 Cover and refrigerate until chilled, at least 1 hour.
4. 4 Season with pepper before serving and garnish with reserved tomatoes, cucumbers, and bell peppers.

By Lena

Ingredients

• ✓ sherry vinegar
• molasses
• red wine vinegar
• olive oil
• garlic
• serrano pepper
• soy sauce
• rosemary
• sage
• thyme
• salt
• black pepper

Instructions

1. 1 Whisk sherry vinegar, molasses, red wine vinegar, olive oil, garlic, serrano pepper, soy sauce, rosemary, sage, thyme, salt, and pepper together in a medium bowl until well combined. Let sit until flavors have melded, about 1 hour.

By Carley

Ingredients

• ✓ sherry vinegar
• cayenne pepper
• turmeric
• mustard
• creme fraiche
• egg yolk
• mustard powder
• sugar
• red wine vinegar
• pork chop
• black pepper
• white pepper
• hot sauce
• sugar
• sesame oil
• rice vinegar
• red wine vinegar
• ginger
• soy sauce
• garlic
• hoisin sauce

Instructions

1. 1 Make marinade: Combine hoisin sauce, garlic, soy sauce, ginger, red wine vinegar, rice vinegar, sherry vinegar, sesame oil, sugar, hot sauce, white pepper, and black pepper in a large bowl. Whisk thoroughly until combined.
2. 2 Place pork chops in a resealable plastic freezer bag; pour slightly more than 1/2 of the marinade into the freezer bag over pork chops. Seal the bag and refrigerate for 6 to 8 hours. Reserve remaining marinade.
3. 3 Make sauce: Combine red wine vinegar, sugar, mustard powder, and egg yolk in a small saucepan over medium-low heat. Whisk until slightly thickened, about 5 minutes; remove from heat. Stir in crème fraîche, Dijon mustard, turmeric, and cayenne pepper until combined. Refrigerate sauce until needed.
4. 4 Preheat an outdoor grill for high heat. Lightly oil the grate.
5. 5 Remove pork chops from marinade; pat dry with paper towels. Discard used marinade.
6. 6 Cook pork chops on the preheated grill until brown grill marks appear, about 4 minutes per side.
7. 7 Move pork chops to indirect medium heat and continue cooking, brushing reserved marinade on each side, until no longer pink inside, about 25 minutes. An instant-read thermometer inserted into the centers should read at least 145 degrees F (63 degrees C).
8. 8 Serve pork chops topped with mustard sauce.

By John Mitzewich

Ingredients

• ✓ sherry vinegar
• mayonnaise
• garlic
• paprika
• salt
• cayenne pepper
• olive oil
• hatch chile pepper
• chilean sea bass filet
• kosher salt
• marcona almond
• cherry tomato

Instructions

1. 1 Preheat the oven to 475 degrees F (245 degrees C). Line a rimmed baking sheet with parchment paper.
2. 2 Combine mayonnaise, sherry vinegar, garlic, smoked paprika, 1 teaspoon salt, and cayenne pepper in a small bowl.
3. 3 Coat bottom of 2 individual serving-sized baking dishes with olive oil; cover bottom of dishes with a single layer of pepper slices.
4. 4 Season sea bass with ½ teaspoon salt; place 1 portion in each dish on top of pepper slices. Spread mayonnaise sauce on tops and sides of sea bass, spreading it thickest on top. Grate almonds over top to cover; transfer baking dishes to the prepared baking sheet.
5. 5 Bake in the preheated oven until browned and sea bass flakes easily with a fork, 15 to 18 minutes. An instant-read thermometer inserted into the thickest part should read 135 to 140 degrees F (57 to 60 degrees C). Garnish with tomatoes.

By John Mitzewich

Ingredients

• ✓ sherry vinegar
• chicken breast
• chorizo
• olive oil
• oregano
• cayenne pepper
• salt
• black pepper
• red onion
• red bell pepper
• bamboo skewer
• metal skewer

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Place chicken and chorizo in a large bowl. Add olive oil, sherry vinegar, oregano, cayenne pepper, salt, and black pepper; stir until chicken and chorizo are completely coated.
3. 3 Thread chicken, chorizo, red onion, and bell pepper evenly onto 4 skewers, making sure that each piece chicken touches 1 piece chorizo. Place threaded skewers on a plate, cover with plastic wrap, and refrigerate until cold, 15 to 30 minutes.
4. 4 Cook on the preheated grill, turning occasionally, until chicken is cooked through, about 10 minutes.

By John Mitzewich

Ingredients

• ✓ sherry vinegar
• pomegranate juice
• cranberry
• onion
• garlic
• white wine vinegar
• corn oil
• salt
• pepper
• spinach
• apple
• feta cheese
• cranberry

Instructions

1. 1 Combine pomegranate juice and cranberries in a microwave-safe bowl and heat on HIGH (100% power) for 1 minute. Pour into a blender or food processor. Add onion, garlic and vinegar; puree for a few seconds. Gradually add oil, pureeing for 20 seconds or until smooth and thickened. Refrigerate if not serving immediately.
2. 2 Place spinach in a large serving bowl or platter. Top with apples, cheese and cranberries. Drizzle with Pomegranate Cranberry Dressing immediately before serving (allow about 2 tablespoons/serving). Refrigerate leftover dressing for up to 1 week.

By Mazola

Ingredients

• ✓ sherry vinegar
• potato
• olive oil
• salt
• olive oil
• pancetta
• king trumpet mushroom
• chanterelle mushroom
• nameko mushroom
• shimeji mushroom
• tarragon
• garlic
• olive oil

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place potatoes into a large roasting pan and drizzle with 2 tablespoons olive oil. Sprinkle with salt and mix to coat. Arrange potatoes cut-side up.
3. 3 Roast in the preheated oven for 30 minutes.
4. 4 While potatoes are roasting, pour 1 teaspoon olive oil into a large skillet over medium heat and cook pancetta, stirring often, in hot oil until pancetta releases some fat and looks like cooked ham, about 5 minutes. Stir in king trumpet, chanterelle, nameko, and clamshell mushrooms, adding a pinch of salt as they cook.
5. 5 Turn heat to high and cook mushrooms until most of the juices evaporate and mushrooms begin to brown, about 10 minutes.
6. 6 Turn oven heat up to 425 degrees F (220 degrees C).
7. 7 Stir potatoes in the baking dish; mix mushrooms and pancetta with potatoes. Return to the oven and bake for 10 minutes; stir and continue baking until potatoes are browned, soft, and tender, about 10 more minutes. Let cool slightly, about 10 minutes.
8. 8 Drizzle sherry vinegar over potatoes and mushrooms, sprinkle with tarragon, garlic, and 1 tablespoon olive oil; toss to mix. Taste and adjust seasoning. Transfer to a serving platter.

By John Mitzewich

Ingredients

• ✓ sherry vinegar
• flat iron steak
• salt
• pepper
• brown mushroom
• salt
• pepper
• olive oil
• barbecue sauce
• vegetable oil
• cider vinegar
• hot dog bun
• mayonnaise
• arugula
• cherry tomato

Instructions

1. 1 Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
2. 2 Cut steak into 6 thick strips. Season generously with salt and pepper.
3. 3 Grill mushrooms for 5-6 minutes over medium-high heat until they begin to wilt. Remove the stem end to separate the mushrooms.
4. 4 Stir mushrooms in a bowl with salt and pepper, sherry vinegar, and extra virgin olive oil. Set aside.
5. 5 Grill steaks for 3-4 minutes per side over medium-high heat, until medium rare or to desired doneness. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Let rest for 5 minutes.
6. 6 Whisk together barbeque sauce, cider vinegar and vegetable oil. Set aside.
7. 7 Serve grilled steaks on hot dog buns with mayonnaise, arugula, cherry tomatoes, grilled mushrooms, and barbeque sauce mixture.

By John Mitzewich

Ingredients

• ✓ sherry vinegar
• baby red potato
• olive oil
• kosher salt
• black pepper
• green cabbage
• matzo sheet
• flat-leaf parsley
• lemon zest
• dijon mustard
• salmon fillet
• mustard
• egg
• chive
• cornichon
• non-pareil caper

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C) with a rack in the upper third. Line a rimmed baking sheet with aluminum foil.
2. 2 Toss potatoes with 1 tablespoon olive oil, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl until evenly coated. Arrange in an even layer on the prepared baking sheet. Intersperse cabbage wedges on the baking sheet and brush with 1 tablespoon olive oil.
3. 3 Bake in the preheated oven until vegetables start to brown, about 15 minutes.
4. 4 Meanwhile, break matzo sheets into large pieces and place in a resealable plastic bag. Carefully pound with the flat end of a glass until coarsely crushed; this should yield 2/3 cup. Transfer to a medium bowl and stir in 4 tablespoons parsley, 2 tablespoons olive oil, and lemon zest until well combined.
5. 5 Spread 2 tablespoons Dijon mustard evenly over the top side of salmon. Sprinkle evenly with 1 teaspoon salt and remaining 3/4 teaspoon pepper. Press matzo mixture onto mustard.
6. 6 Remove potatoes and cabbage from the oven. Stir potatoes and flip cabbage, then push both to the sides to make space in the center. Place salmon in the center and return to the oven.
7. 7 Bake until matzo is golden brown, potatoes and cabbage are tender, and salmon flakes easily with a fork, about 20 minutes.
8. 8 While salmon bakes, whisk together vinegar, 1 teaspoon Dijon mustard, and remaining 3 tablespoons olive oil in a medium bowl until well combined. Fold in eggs, remaining 2 tablespoons parsley, chives, cornichons, capers, and remaining 1/4 teaspoon salt until evenly combined.
9. 9 Serve egg mixture over salmon and vegetables.

By TheOtherJuliaGulia

Ingredients

• ✓ sherry vinegar
• yogurt
• garlic
• paprika
• olive oil
• hot chile paste
• cayenne pepper
• chicken
• salt
• olive oil
• ketchup
• hot chile paste
• paprika
• salt
• pepper

Instructions

1. 1 Whisk together yogurt, garlic, 3 tablespoons paprika, 2 tablespoons olive oil, 1 tablespoon hot chile paste, and cayenne pepper in a large bowl.
2. 2 Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 3 hours.
3. 3 Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
4. 4 Remove chicken from the bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels. Season with salt.
5. 5 Combine 1/4 cup olive oil, sherry vinegar, ketchup, 1/8 teaspoon hot chile paste, pinch paprika, salt, and pepper in a small bowl. Set aside.
6. 6 Grill chicken, skin-side down, on the preheated grill for 4 minutes with grill lid closed.
7. 7 Turn chicken and grill with lid closed until well-browned and meat is no longer pink in the center, about 6 minutes. An instant-read thermometer inserted into the thickest part of the thigh should read 180 degrees F (82 degrees C).
8. 8 Spoon sherry vinegar mixture over cooked chicken and serve.

By John Mitzewich

Ingredients

• ✓ sherry vinegar
• beef oxtail
• olive oil
• salt
• black pepper
• yellow onion
• garlic
• tomato sauce
• tomato puree
• chicken broth
• oxtail
• thyme
• oregano
• rosemary
• kosher salt
• red chili flake

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Lightly oil a baking pan large enough to hold oxtails in a single layer.
2. 2 Rub oxtail sections with olive oil; season with salt and black pepper. Place onion and garlic in prepared pan; place oxtails on top.
3. 3 Roast in the preheated oven 25 minutes. Flip oxtails; continue roasting until well browned, 20 to 35 minutes more.
4. 4 Add tomato sauce, chicken stock, vinegar, thyme, oregano, rosemary, 1 teaspoon kosher salt, and red pepper flakes to the baking pan; stir and transfer mixture to a large pot. Place over medium-high heat until sauce begins to simmer. Cover, reduce heat, and simmer over low heat until oxtails very tender and easily separate from bones, 4 to 5 hours. Skim off fat before serving.

By John Mitzewich

Ingredients

• ✓ sherry vinegar
• cornichon
• cherry tomato
• iceberg lettuce
• brioche bun
• cheddar cheese
• olive oil
• black pepper
• salt
• ground beef
• white sugar
• thyme
• flat-leaf parsley
• caper
• ketchup
• red onion
• mayonnaise

Instructions

1. 1 Preheat an outdoor grill or grill pan for medium-high heat (400 to 450 degrees F/200 to 230 degrees C) and lightly oil the grate.
2. 2 Combine mayonnaise, red onion, ketchup, vinegar, capers, parsley, thyme, and sugar in a small bowl. Set aside.
3. 3 Mix beef, 3/4 teaspoon salt, and 1/2 teaspoon black pepper in a large bowl by hand until just combined. Make 12 meatballs using your hands; transfer to a baking sheet. Flatten meatballs slightly. Drizzle with oil; season both sides with remaining each 3/4 teaspoon salt and 1/2 teaspoon black pepper.
4. 4 Grill patties on the preheated grill, uncovered, for 3 minutes. Flip; top each patty with 1 quartered piece cheese. Grill, uncovered, until cheese is melted and beef is cooked through, about 2 minutes. Grill buns, cut-sides down, until toasted, about 1 minute.
5. 5 Top bun bottoms with a small spoonful sauce; add 1 patty, shredded lettuce, tomato slices, cornichon slices, and top bun to each.

By Allrecipes Magazine

Ingredients

• ✓ sherry vinegar
• butter
• yellow onion
• salt
• black pepper
• butter
• all-purpose flour
• milk
• nutmeg
• cayenne pepper
• thyme
• butter
• panko bread crumb
• green bean
• gruyere cheese
• parmesan cheese

Instructions

1. 1 Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.
2. 2 Heat 2 tablespoons of butter in a large skillet over medium heat. Stir onions into the pan; cook and stir until very soft and golden brown, about 15 minutes. Stir in sherry vinegar. Transfer to a small bowl, and reserve.
3. 3 In the same skillet, melt 2 more tablespoons butter. Whisk in 2 tablespoons flour. Stirring constantly, cook over medium heat until flour smells like baked pie crust, about 3 minutes.
4. 4 Slowly whisk in milk, about 1/2 cup at a time, then whisk in nutmeg, cayenne pepper, and thyme. Bring to a simmer, and cook until thickened, whisking constantly, 3 more minutes. Transfer to a bowl and reserve.
5. 5 Melt remaining 2 tablespoons butter in clean skillet; stir in panko until all crumbs are coated; reserve.
6. 6 Bring a large saucepan of salted water to a boil over medium heat, and boil beans until bright green and crisp but not raw tasting, 3 to 4 minutes. Drain very well.
7. 7 Spoon half of the caramelized onions into the prepared casserole dish; top with green beans. Season with salt and black pepper. Spread reserved white sauce over the green beans; sprinkle with half of the Gruyere cheese. Top with the rest of the onions, and use the back of a spoon to push onions down into sauce and cheese. Top with the buttered panko crumbs, the remaining Gruyere, and Parmesan cheese.
8. 8 Bake in the preheated oven until hot throughout and lightly browned, about 30 minutes. Let sit 10 minutes before serving.
9. 9 Serve and enjoy.

By John Mitzewich

Ingredients

• ✓ sherry vinegar
• hot sauce
• cayenne pepper
• butter
• ketchup
• red wine
• tomato paste
• garlic
• red onion
• canola oil
• ancho chile
• black pepper
• paprika
• garlic powder
• onion powder
• salt
• beef brisket

Instructions

1. 1 Prepare a thermocirculator and water bath according to manufacturer's directions. Set thermocirculator to 128 degrees F (53 degrees C) and allow water bath to come up to temperature.
2. 2 While water heats, trim excess fat from the fat cap of the brisket to about 1/4 inch. Do not remove all the fat, as this will contribute to keeping the meat juicy. Pat brisket dry with a paper towel.
3. 3 Combine salt, onion powder, garlic powder, smoked paprika and pepper in a small bowl. Completely cover all sides of the brisket with the spice mixture.
4. 4 Place the brisket in a large vacuum sealable bag. Seal bag according to manufacturer's directions. Transfer vacuum sealed brisket to warm water bath with thermocirculator, cover vessel with aluminum foil to reduce evaporation, and cook undisturbed for 48 hours. Remove brisket from bag, reserving cooking liquid (you should have about 3 ½ cups cooking liquid). Strain cooking liquid through a fine mesh sieve and discard any solids. Set brisket aside on a plate or cutting board.
5. 5 Place dried ancho chiles in a large, dry saucepan over medium high heat. Cook, turning often, until chiles are blistered, and aromatic. Remove chiles from heat and allow to cool briefly. Once chiles have cooled enough to handle, remove stems and seeds, and tear chiles into 2-inch pieces. Place torn chiles in a medium bowl with 1 cup of boiling water and 2 cups of strained, reserved cooking liquid; allow to stand until chiles have softened, about 10 minutes.
6. 6 Meanwhile, heat 2 tablespoons canola oil in the same saucepan over medium-high heat. Add onions and smashed garlic cloves; cook, stirring often, until onions and garlic have softened, about 5 minutes. Add tomato paste and cook, stirring often, for 1 minute. Add red wine and allow mixture to reduce until most of the liquid excep tfor about 1/4 cup has evaporated, stirring occasionally. Remove from heat.
7. 7 Remove softened chiles from liquid, and strain liquid through a fine mesh sieve, reserving 1/2 cup of the strained liquid. Combine softened chiles, 1/2 cup reserved liquid, onion mixture, and ketchup in a blender; blend until smooth. Add unsalted butter and sherry vinegar to the mixture and process until smooth. If you want a spicier sauce, add cayenne pepper or hot sauce to taste.
8. 8 Preheat a grill or grill pan to medium high (350 degrees F to 400 degrees F / 175 degrees C to 200 degrees C).
9. 9 Pat brisket dry with paper towels and rub with remaining 2 tablespoons oil. Place on the preheated grill and grill until grill marks appear, the outside is slightly charred, and the brisket is heated through, about 5 minutes per side.
10. 10 Transfer brisket to a cutting board, let stand for 5 minutes to rest, and slice thinly against the grain of the meat and serve hot with sauce.

By Keaton Larson

Ingredients

• ✓ sherry vinegar
• black pepper
• salt
• olive oil
• mint
• black pepper
• salt
• honey
• olive oil
• lamb leg steak
• black pepper
• cumin
• garlic
• olive oil
• yogurt
• mint leaves
• tarragon leaves

Instructions

1. 1 Whisk tarragon, 1/2 bunch mint, yogurt, 1 tablespoon olive oil, garlic, cumin, and 1 teaspoon black pepper together in a bowl; pour marinade into a resealable plastic bag. Add lamb steaks, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 8 hours to overnight.
2. 2 Preheat an outdoor grill for high heat, and lightly oil the grate.
3. 3 Whisk 1/4 cup olive oil, sherry vinegar, honey, salt, and pepper together in a bowl. Add 2 tablespoons chopped mint and stir to combine vinaigrette.
4. 4 Remove steaks from marinade and scrape off all herbs and garlic; discard marinade. Drizzle steaks with 1 tablespoon olive oil and season with salt and pepper.
5. 5 Cook steaks on the preheated grill until browned on the outside and slightly pink in the center, about 6 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer steaks to a plate, drizzle 1/2 of the vinaigrette over the steaks, cover the steaks with foil, and let rest for 10 minutes. Transfer steaks to individual plates and drizzle remaining vinaigrette over each.

By John Mitzewich

Ingredients

• ✓ sherry vinegar
• pepper
• salt
• flat leaf parsley
• paprika
• creme fraiche
• chicken broth
• tomato sauce
• olive oil
• cayenne pepper
• oregano
• black pepper
• cumin
• paprika
• kosher salt
• egg
• flat leaf parsley
• garlic
• white long grain rice
• ground turkey thigh

Instructions

1. 1 Preheat oven to 450 degrees F. Line a rimmed baking sheet with foil and oil the surface lightly.
2. 2 Mix ground turkey, cooked rice, garlic, parsley, egg, salt, paprika, cumin, pepper, oregano, cayenne, and olive together in a bowl using a fork. Portion mixture with a small scoop (between 1/4 and 1/3 cup) and place on prepared foil-lined baking sheet. Use your (wet) hands to form into round meatballs. Bake in preheated oven until browned, about 15 minutes.
3. 3 Pour chicken broth and prepared tomato sauce in a saucepan. Whisk in creme fraiche, sherry vinegar, and paprika. Transfer meatballs to tomato sauce. Set heat to medium high and bring to a simmer. Reduce heat to low and simmer until tender, 60 to 90 minutes. If sauce gets too thick, add a splash or 2 of broth or water. Remove from heat. Stir in parsley, salt, and pepper.

By John Mitzewich

Ingredients

• ✓ sherry vinegar
• ✓ sherry vinegar
• salt
• garlic
• balsamic vinegar
• olive oil
• balsamic vinegar
• thyme
• bay leaf
• vegetable broth
• chicken broth
• water
• brown lentil
• green lentil
• tomato sauce
• kosher salt
• garlic
• carrot
• celery
• onion
• olive oil

Instructions

1. 1 Heat oil in a large skillet over medium heat. Cook onion, celery, carrots, and garlic with salt, stirring occasionally, until limp and browning, about 10 minutes. Transfer vegetables to a slow cooker with tomato sauce, lentils, water, broth, bay leaf, thyme, and vinegar. Cook on Low for 6 hours.
2. 2 For vinaigrette, whisk together olive oil, vinegar, garlic, and salt.
3. 3 Taste soup for salt, then serve with a drizzle of vinaigrette over each bowl.

By benandbirdy

Ingredients

• ✓ sherry vinegar
• kale
• olive oil
• sea salt

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Cut away inner ribs from each kale leaf and discard; tear leaves into pieces of uniform size, about the size of a small potato chip. Wash torn kale pieces and spin dry in a salad spinner or dry with paper towels until very dry.
3. 3 Place kale pieces into a large resealable bag. Add about 1/2 of the olive oil; squeeze out air and seal, then massage the bag so oil gets distributed evenly on kale pieces. Add remaining oil and massage the bag more, until all kale pieces are evenly coated with oil. Sprinkle vinegar over the kale leaves, reseal the bag and shake well. Spread the leaves evenly onto a baking sheet.
4. 4 Bake in the preheated oven until mostly crisp, about 35 minutes. Season with salt and serve immediately.

By Theresa Peters

Ingredients

• ✓ sherry vinegar
• bacon
• bacon drippings
• yellow onion
• brown sugar
• garlic
• cayenne pepper
• cinnamon
• nutmeg
• bourbon whiskey
• coffee
• maple syrup
• ketchup

Instructions

1. 1 Cook and stir bacon in a large saucepan over medium-high heat until bacon starts to brown, about 10 minutes; drain grease, retaining 1/4 of the drippings. Stir onions into bacon and drippings; cook and stir until soft, about 10 minutes. Stir in brown sugar; cook until onions are sticky and browned, about 5 more minutes. Mix in garlic, cayenne pepper, cinnamon, and nutmeg. Cook and stir until garlic is soft, about 5 minutes.
2. 2 Mix in bourbon whiskey, coffee, sherry vinegar, and maple syrup. Bring to a boil, reduce heat to low, and cook until the bacon jam is thickened but not completely dry, stirring occasionally to prevent burning, about 35 minutes. Mix in ketchup and cook 5 more minutes.
3. 3 Remove from heat, let the bacon jam cool, and pulse in a food processor to a slightly chunky, spreadable consistency. Bacon jam will store in the refrigerator, covered, up to 2 weeks.

By Cheryl Bricks

Ingredients

• ✓ sherry vinegar
• yellow onion
• red bell pepper
• flat-leaf parsley
• salt
• black pepper
• cayenne pepper
• olive oil

Instructions

1. 1 Build a campfire or prepare a charcoal grill and allow the fire to burn until it has accumulated a bed of coals.
2. 2 Nestle onions into the hot goals and pile coals up on the sides and on top. Roast until blackened and tender, about 15 minutes. Turn onions, rebury them, and cook until the onions begin to leak juice, another 10 to 15 minutes. A bamboo skewer inserted into the center should easily slide in. Place onions in a bowl, cover and allow to cool.
3. 3 Place red pepper on the coals; cook, turning often, until charred, about 10 minutes.
4. 4 Peel the blackened skin off the onions and scrape the charred black bits off the red pepper. Finely chop onions and red pepper. Combine in a bowl with parsley, and season with salt, black pepper, and cayenne pepper to taste.
5. 5 Toss sherry vinegar and olive oil in with relish, cover and refrigerate for 1 hour.

By John Mitzewich

Ingredients

• ✓ sherry vinegar
• english cucumber
• honeydew melon
• white bread
• olive oil
• kosher salt
• feta cheese
• mint
• honey

Instructions

1. 1 Thinly slice enough cucumber to measure ⅓ cup; coarsely chop remaining cucumber. Transfer slices to a small bowl; cover and chill until ready to use.
2. 2 Combine chopped cucumber, honeydew, bread cubes, ¼ cup oil, sherry vinegar, and 2 ¼ teaspoons kosher salt in a blender; blend on low speed, gradually increasing to high speed, until very smooth and creamy, about 90 seconds.
3. 3 Transfer gazpacho to a bowl; cover and chill until cold, about 1 hour.
4. 4 Toss reserved cucumber slices, feta cheese, mint, honey, and 1 pinch kosher salt in a small bowl.
5. 5 Stir gazpacho; divided among four shallow bowls. Top servings with cucumber-feta mixture; drizzle with olive oil.

By Elizabeth Mervosh

Ingredients

• ✓ sherry vinegar
• red bell pepper
• olive oil
• garlic
• bread
• almond
• paprika
• cayenne pepper
• salt

Instructions

1. 1 Turn gas stove on; place bell pepper on burner. Char over flame, turning with tongs, until soft and blackened, about 5 minutes per side. Pepper should emit steam when pressed. Transfer pepper to a bowl, cover, and let cool to room temperature. Repeat with remaining peppers.
2. 2 Heat oil and garlic in a skillet over medium heat; cook, stirring constantly, until garlic just starts to turn golden brown, about 3 minutes. Transfer garlic to a dish using a slotted spoon, leaving oil in the skillet.
3. 3 Add bread cubes to the skillet; toast until golden brown, 2 to 3 minutes.
4. 4 Peel peppers under running water; remove and discard skins and seeds. Chop peppers; transfer to the bowl of a food processor. Add garlic, bread cubes with oil, almonds, vinegar, paprika, cayenne, and salt; pulse until sauce is well combined and reaches desired consistency.
5. 5 Transfer sauce to a bowl. Cover with plastic wrap and refrigerate to intensify the flavors, 8 hours to overnight.

By John Mitzewich

Ingredients

• ✓ sherry vinegar
• potato
• egg
• all-purpose flour
• onion
• salt
• oil
• oil
• pear
• brown sugar
• goat cheese

Instructions

1. 1 Place shredded potatoes in cheesecloth and wring out any excess moisture.
2. 2 Mix potatoes, eggs, flour, onion, and salt together in a bowl.
3. 3 Heat 1/2 cup oil in a large skillet over medium-high heat until oil shimmers. Working in batches, drop spoonfuls of the potato mixture into the hot oil, pressing each down to form a pancake. Cook latkes until browned and crisp, 3 to 5 minutes per side; transfer to paper towels to drain.
4. 4 Heat 1 tablespoon oil in a separate skillet over medium-high heat. Cook pears in hot oil and sprinkle 2 tablespoons brown sugar over pears. Cook pears until browned and sugar is melted, 3 to 5 minutes per side.
5. 5 Place latkes on a serving platter. Top each latke with 1 round of goat cheese and a pear. Sprinkle brown sugar on the pears and drizzle sherry vinegar over the top.

By Mark Dungey

Ingredients

• ✓ sherry vinegar
• frisee lettuce
• shallot
• mustard
• sea salt
• black pepper
• olive oil
• bacon
• egg
• cayenne pepper
• chive

Instructions

1. 1 Remove and discard the root ends from each head of frisee lettuce. Chop leaves into 1-inch pieces and transfer to a large salad spinner. Fill with cold water, swish well to remove any dirt and sand, then drain and spin until completely dry. Keep in the refrigerator until ready to use.
2. 2 Whisk shallots, Dijon, salt, pepper, and sherry vinegar together in a large bowl until well combined. Add oil slowly, a little at a time, and continue whisking until dressing is thick and emulsified; set aside.
3. 3 Place bacon in a cold pan over medium heat; cook until crisp, 8 to 10 minutes.
4. 4 While the bacon is cooking, fill a pot with water. Add a pinch of salt and a dash of white vinegar and bring to a simmer.
5. 5 Place 1/4 of the chilled frisee in a mixing bowl. Add 1/4 of the cooked bacon (don't add too much bacon grease, but it's okay to have a little) along with a generous helping of the vinaigrette. Toss with tongs until frisee is thoroughly coated. Transfer to a salad plate or shallow bowl. Repeat to prep the remaining three salads.
6. 6 Drop eggs, one at a time, into the simmering water and let cook, without touching, for 20 to 30 seconds. Nudge them gently with a spoon to make sure they're not stuck on the bottom and continue to cook until whites are set and yolks are runny, 2 to 3 minutes more. Lift each poached egg carefully with a slotted spoon, drain well, and place carefully on a salad, flipping so the yolk is facing down.
7. 7 Sprinkle with cayenne, sea salt, and chives and serve.

By John Mitzewich