Rice vinegar is less acidic than some other vinegars and adds a mellow, sweet flavor to marinades and salad dressings.
You’ve already got a crowded shelf of vinegars in your pantry—red wine, white wine, cider, balsamic. Isn’t rice vinegar just for Asian dishes? No. Does it really belong with your everyday ingredients? Yes! Choose unseasoned (we like Marukan); the seasoned variety has added sugar and salt, so it’s trickier to cook with. Or forget cooking altogether and pour it into a summery, gingery peach cocktail. According to the Vinegar Institute, a bottle keeps almost indefinitely. But we say bottoms up.
Brined Pork Tenderloin
You’re going to want to make this recipe multiple times over the summer, and that’s okay. Try serving the tenderloin with charred snap peas and buttermilk dressing one night, then chop it up and add to fried rice the next.
Get the recipe: Brined Pork Tenderloin
Peach and Ginger Shrub
This fruity cocktail is delicious any way you serve it. We like it with appetizers, grilled pork chops, or as a standalone refreshment on hot summer days. Opt for ripe peaches, which will blend more easily.
Get the recipe: Peach and Ginger Shrub
Yes, this recipe is intended for thinly-sliced sushi-grade salmon. But you can also top the vinegar-seasoned rice with large cooked, tail-on shrimp or thin slices of ripe avocado.
Get the recipe: Salmon Nigiri