Cider vinegar
1 - 19 of 19 Results
1 - 19 of 19
Cider vinegar
  • Pulled Turkey and Carolina Mop Sauce Sandwiches

    This sweet and sassy sauce keeps even two-day old leftover turkey moist and flavorful. You can make a bigger batch, depending on how much turkey you have left, and freeze it in the sauce.

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  • Double Cut Pork Chops with Peach Ketchup

    Make the ketchup with fresh in-season peaches when you can—and frozen peach slices the rest of the year.

  • Grilled Chicken Breasts with Peach-Bourbon Barbecue Sauce

    This sauce is not only irresistible on chicken, it pairs up beautifully with grilled salmon and shrimp. Or, use it as a dipping sauce for the shrimp or skewered chicken. more

  • Rustic Individual Apple Tarts with Riesling-Caramel Sauce

    Pamper your guests when you serve each their own individual apple tart. Drizzle the sauce over the tarts to serve—and then pass the extra. more

  • Classic Pastrami Sandwich

    The famous New York delis serve warm pastrami – a combination of lean and fatty – on seeded rye with mustard. In Los Angeles, the most best known classic delis add Cole slaw and Swiss. We’ll happily chow down on either one! more

  • Rustic Apple Tart with Riesling-Caramel Sauce

    You can serve this tart topped with a scoop of the ice cream as well as the caramel sauce…or just as is. The caramel sauce may be made days in advance—if you have the willpower to not use it up before you make the tarts.
    The pastry crust may also be made a couple of days in advance.
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  • Classic Macaroni Salad

    Whether for a cook-out or weeknight meal, this classic dish is a real crowd-pleaser. The recipe easily doubles and it keeps well in the refrigerator for several days. more

  • Classic Coleslaw

    No barbecue is complete without it! more

  • Sweet and Sour Meatballs

    Make these irresistible tangy and sweet meatballs a day or two ahead of time and simply re-heat before serving. more

  • Crown Roast of Pork with Apple Cornbread Stuffing and Cider Reduction

    This is a meal fit for a king and queen—or a special holiday celebration. The stuffing may be made one day ahead and stored separately from the meat. more

  • Flaky Pie Crust

    If you don’t need to prebake your crust simply add your filling after freezing for 20 minutes then bake as desired. more

  • Brooklyn Jerk Pulled Pork Sliders

    Jamaican jerk sauce traditionally includes allspice and Scotch bonnet peppers. Its mix of piquant flavors has deep roots in West Africa. Wherever the Caribbean diaspora spread across the globe, Jerk cooking and seasoning followed along. This recipe was inspired by the flavors and rhythms of Brooklyn’s vivacious Caribbean communities. more

  • Leatherstocking Apple Pie with Cheddar Cheese

    “A pie without the cheese is like a kiss without the squeeze”—or so the saying goes in the Leatherstocking district of New York state. This region, named for deerskin pants worn by early settlers, was made famous by James Fennimore Cooper’s The Last of The Mohicans (which was one of his Leatherstocking Tales). more

  • Pear Galette with Balsamic Cider Syrup

    The rustic pear galette is lovely on its own, but with the addition of the balsamic syrup, it becomes a sophisticated and stunning looking desert. more

  • Cranberry Orange Relish

    Perfect for a Thanksgiving feast, this recipe for piquant and aromatic relish may be doubled or tripled. more

  • Lilas Carrot Apple Cake

    A dash of pineapple, a gala of Fuji apple and a touch of Cinnamon combine with shredded carrots to create a modern infusion of fruity carrot flavor in every forkful. more