Have You Tried: Cooking with Vinegar

When you take vinegar -- an acidic solution made from a fermented liquid such as wine, beer, or cider -- beyond the salad bowl, it will soon become your favorite way to brighten braises, stews, and even roasted potatoes. Keep an assortment on hand: mild rice vinegar for a braise; fruity cider for a balanced sweet-and-sour dish; strong distilled white vinegar for pickling. As far as vinaigrettes go, try a more bracing red-wine vinegar or dark, mellow balsamic, which is aged in wood.

Unopened vinegar will keep indefinitely. Once opened, it has a shelf life of 6 months, as the flavors dissipate over time.

• Sweet-and-Sour Green Cabbage with Bacon
• Chicken Escabeche
• Vinegar-Braised Pork Shoulder Chops
• White-Wine Vinaigrette
• Red-Wine Vinaigrette
• Cider Vinaigrette
• Honey-Balsamic Vinaigrette
• Sweet Chili Sauce