Flavor Of The Month: Brighten Recipes With Vinegar This January

A blend of sweet balsamic vinegar and tart red wine vinegar adds a nice balance to this dish, tenderizing the chicken and cutting through the rich pancetta.

Garlic and sherry vinegar give Sopa de Ajo y Vinagre its flavor, but slices of baguette give it body. Once you drop the eggs in, it’s a hearty, complete meal.

Vinegared slaws, as opposed to mayonnaise-based dishes, are a great pairing with grilled meats for that perfect tangy bite.

This mocktail is a bright, wintery sip with citrus, apple cider vinegar, honey, cinnamon, ginger and peppercorns. You can add seltzer to it for a sparkly treat.

As we know from chips, salt and vinegar are excellent seasonings for potatoes. Add them to this roasted dish for a piquant side.

Black vinegar is rich, without the sweetness of balsamic. Add it to this Japanese fried chicken and veggie stir-fry for a glossy, complex sauce.

There’s something about the combination of sweet apples and sour vinegar that makes this dish the perfect comfort food. It’s got the perfect balance of salty, sweet and acidic that makes it a well-layered recipe.

Crispy oven-roasted Brussels sprouts are already a game changer for tasty side dishes. Add in the sweetness of balsamic vinegar and fatty pancetta and they taste like candy.

Raw veggies are already zippy and bright. Blend them up with bread and sherry vinegar for this boldly flavored Spanish soup.

A vegan take on mayonnaise, this recipe uses aquafaba or chickpea brine to replace eggs. Blend it up with mellow malt vinegar, Dijon mustard, salt, garlic powder and oil for an all-purpose dip and spread.