sherry vinegar

More of a drink than a soup, served in frosted glasses or chilled tumblers, gazpacho is perfect when it is too hot to eat but you need cold, salt and lunch all at the same time. Gazpacho is everywhere in Seville, Spain, where this recipe comes from, but it's not the watered-down salsa or grainy vegetable purée often served in the United States. This version has no bread and is a creamy orange-pink rather than a lipstick red. That is because a large quantity of olive oil is required for making delicious gazpacho, rather than take-it-or-leave it gazpacho. The emulsion of red tomato juice, palest green cucumber juice and golden olive oil produces the right color and a smooth, almost fluffy texture.

Best Gazpacho

ripe red tomatoes, cored and roughly cut into chunks

Italian frying (cubanelle) pepper

cucumber,

onion

garlic

sherry vinegar, more to taste

Salt

extra-virgin olive oil,

Combine tomatoes, pepper, cucumber, onion and garlic in a blender or, if using a hand blender, in a deep bowl. (If necessary, work in batches.) Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.

With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy.

Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids. Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight.

Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stir in a few tablespoons ice water. Serve in glasses, over ice if desired, or in a bowl. A few drops of olive oil on top are a nice touch.

These marinated chickpeas are great on their own, but even better for bulking up salads into a full meal. Because the chickpeas soak in vinaigrette, there’s typically no need to add any extra dressing when you combine them with other vegetables; they come with enough seasoning to flavor everything. Combine a cup of the dressed chickpeas with a cup of cooked whole grains (such as farro, barley, wheat berries or quinoa), a half cup of shredded carrots, a handful of minced fresh parsley, a pinch of cumin, plus some cayenne or harissa for heat. You could also stir together equal parts marinated chickpeas and diced fresh cucumber with some slivered red onions and chopped fresh dill, or massage some chopped kale with olive oil and a pinch of salt, then toss in a big scoop of marinated chickpeas and some crumbled feta or Cotija.

Marinated Chickpeas

olive oil

sherry vinegar vinegar

shallot,

garlic clove, finely minced or pressed through a garlic press

salt and pepper

Combine all ingredients in a medium bowl; season to taste with salt and pepper. Allow chickpeas to marinate in the refrigerator for at least a few hours, or up to 1 week. Flavor will improve with time.

Switch up your burger game with this recipe for a lamb burger topped with herbed yogurt and pickled onions.

I Love You, Lamb

For the Herbed Yogurt:

whole Greek yogurt

lemon zest

cilantro

parsley

mint

oregano

Kosher salt,

For the Lamb Burgers:

honey

red onion, very thinly sliced

salt

lamb

cumin

hamburger buns, split

Lamb Burger with Herbed Yogurt and Pickled Onions

Marinated Flank Steaks

garlic, smashed, peeled and coarsely chopped

lemon juice

soy sauce

black peppercorns,

flank steaks

Combine all seasonings and rub into the steaks. Marinate overnight in the refrigerator.

Heat a large cast-iron skillet until it is almost smoking. Brush the marinade off the steak. Cook the steak 2 to 3 minutes per side, depending on the thickness, until rare. Let it sit a minute, then slice thinly against the grain and serve. Use leftovers for recipe below.

This chicken casserole is simple to prepare, yet stunning and a trifle unusual to serve. The addition of whole clusters of seedless grapes elevates it from easy everyday to dinner-party material. I based it on two recipes: the memory of a chicken dish that I ate many years ago in Toulouse, France, and the classic poulet au vinaigre, or chicken in vinegar sauce. A mellow, aged sherry vinegar and a high-quality balsamic complement the grapes. I prefer a 15-year-old balsamic, which replaces the smidgen of tomato that is often included in poulet au vinaigre. One final tip: Be sure the grapes you select — and they can be black or green instead of red — are sweet and have green stems, an indication of freshness.

Chicken Braised With Grapes

chicken,

unsalted butter

Salt and black pepper

red onion, finely chopped

garlic,

sherry vinegar, preferably Pedro Ximénez

chicken stock

cardamom

thyme

syrupy balsamic vinegar or pomegranate molasses

Pat chicken parts dry. Melt butter in a 4-quart casserole. Brown chicken on both sides, a few pieces at a time, over medium-high heat, removing pieces to a platter as they finish. Season with salt and pepper. Reduce heat to medium.

Add onion and garlic and cook, stirring, a couple of minutes until soft. Stir in sherry vinegar, chicken stock and cardamom. Return chicken to the pot and baste with stock mixture. Place grape bunches in pot, add thyme, cover and reduce heat to very low. Let cook 30 minutes. Chicken juices should run clear when thigh or leg is pierced with the tip of a knife.

Transfer chicken to a warm serving platter and arrange grape clusters on top and around chicken. Tent with foil to keep warm. Heat pot on high, stir in balsamic vinegar and cook 2 to 3 minutes until sauce is somewhat reduced and thickened. Check seasoning. Discard thyme. Spoon sauce over chicken and grapes, and serve.

In this quick, elegant dinner, cherry tomatoes are roasted with garlic, shallots, sherry vinegar and a drizzle of honey, turning them into a sweet and savory condiment for simple roasted fish. This versatile, year-round recipe is delicious with juicy end-of-summer tomatoes or even with a pint from the grocery store. Thick white fish such as cod or halibut work best here. Serve with rice, couscous or your favorite grains, and a green salad.

One-Pan Roasted Fish With Cherry Tomatoes

cherry tomatoes, halved

shallots

garlic (about 2 large cloves)

olive oil,

sherry or red wine vinegar

kosher salt,

black pepper,

(6-ounce) skin-on mild white fish fillets,

lemon zest (from about 1/2 lemon)

basil,

mint,

Heat the oven to 400 degrees. Place the tomatoes, shallots and garlic in a 9-by-13-inch nonreactive baking dish. In a small bowl, whisk together the olive oil, vinegar, honey, salt and pepper. Pour over the tomatoes and toss to combine. Roast until the tomatoes have collapsed and the shallots are translucent, about 15 minutes.

While the tomatoes roast, pat the fish dry with paper towels, brush all over with olive oil, and season generously with salt and pepper.

Toss the tomatoes, move them to the sides of the dish and place the fish fillets, evenly spaced, in the center. Roast until the fish is cooked through and flakes easily with a fork, 10 to 12 minutes.

Sprinkle the entire dish with the lemon zest, basil and mint. Serve the fish with the tomatoes, spooning any remaining juices on top.

This classic Italian comfort food combines juicy breaded chicken and tomato sauce, covered in melty cheese. Get the recipe on Tasting Table.

Chicken Parmesan

For the Tomato Sauce:

onion,

garlic cloves, thinly sliced

red pepper flakes

whole peeled San Marzano tomatoes, crushed by hand

basil leaves, roughly chopped

sugar

Parmesan rind

salt and black pepper,

For the Chicken Parmesan:

dry panko

Parmesan cheese, divided

flour

eggs, beaten

medium (2 pounds) chicken breasts

Tomato sauce

canola oil

mozzarella,

basil leaves,

The Cheesiest Chicken Parmesan

The combination of sweet, acidic tomatoes with salty, spicy chorizo and tangy sherry vinegar is a match made in heaven

Chorizo & tomato salad

beef tomatoes

red onion

thyme sprigs, leaves picked

tbsp sherry vinegar

chorizo

Put the tomatoes in a bowl with the onion and thyme. Season, then drizzle with the vinegar and oil. Let the flavours mingle while you cook the chorizo.

In a hot, dry pan, fry the chorizo slices until browned on both sides. Serve the tomatoes with the fried chorizo, drizzled with a little oil from the pan.

Revamp your traditional Sunday roast with a to-die-for Middle Eastern twist.

Preserved lemon roast chicken with spiced potatoes

unsalted butter, softened

tbs dried Aleppo chilli flakes (from Herbies.com.au)

thyme leaves

garlic cloves, finely chopped

chicken

pork and fennel sausages

(40 grams) almonds, roasted, crushed

bread

tbs rosemary leaves, finely chopped

chat potatoes, scrubbed

eschalot, finely chopped

tbs sherry vinegar or red wine vinegar

(125 milliliters) extra virgin olive oil

flat-leaf parsley leaves, roughly chopped

tsp smoked paprika (pimenton)

tsp fennel seeds, toasted, crushed

lemon

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A new twist on the classic combination of roast beef and mustard that'll go down a treat.

Roast beef with seeded mustard and bay leaf glaze

1.4kg beef eye fillet (ask your butcher

bay leaf sprigs,

unsalted butter, chopped

(140 grams) wholegrain mustard

(360 grams) treacle

tbs sherry vinegar

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Flecked with green olives and chargrilled capscium, this saffron-infused couscous is an ideal summer side.

Saffron couscous salad with green olives and chargrilled capsicum

chicken stock, heated

saffron

(150 grams) couscous

(150 grams) frozen peas, thawed

jar chargrilled capsicum strips, drained

red onion, thinly sliced

(40 grams) green olives, sliced

coriander leaves

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Pan-fried white fish or cooked prawns would also work well here in place of the ceviche, says Hayden.

Kingfish ceviche tacos Hayden Quinn

lime

tsp caster sugar

½ tsp salt flakes

red bird’s eye chilli, seeded, finely chopped

kingfish, skin, pin-bones and bloodline removed, thinly sliced

Sour cream, to serve

Lime wedges, to serve

cobs,

(200 grams) black beans,

tomatoes,

green chilli, finely chopped

spring onions, finely chopped

coriander, leaves

tbs chipotle chilli sauce (optional)

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This is a beet recipe for someone who is skeptical of their earthy, rooty flavor. Uncooked beets are less sweet and earthy than they are when boiled or roasted. This is a messy affair, so peel and grate them near the sink.

Raw Beet Salad

beets

shallot

Dijon mustard,

extra virgin olive oil

parsley, dill, chervil, rosemary or tarragon

Peel the beets and the shallot. Combine them in the bowl of a food processor fitted with the metal blade, and pulse carefully until the beets are shredded; do not puree. (Or grate the beets by hand and mince the shallots; combine.) Scrape into a bowl.

Toss with the salt, pepper, mustard, oil and vinegar. Taste, and adjust seasoning. Toss in the herbs, and serve.

Is there a vegetable more perfectly sized for two people than a single head of radicchio? Not much bigger than a softball and wonderfully bitter, radicchio tastes otherworldly when seared briefly in a skillet, gaining a roasted kale-like savoriness while maintaining most of its crunch. A funky, strong-flavored soft cheese like Camembert or taleggio melts gloriously in the hot pan and, with a bit of sherry vinegar and honey, creates a makeshift dressing. This easy but luxurious recipe proves that you don’t need much for a stellar appetizer: just a pan, a few ingredients and a hunk of crusty bread to sop up the salty, bittersweet juices.

Pan-Seared Radicchio With Soft Cheese

radicchio (8 to 10 ounces)

Camembert, Brie

Crusty bread,

Quarter the radicchio head lengthwise and slice the hard white core off of each piece, then cut each quarter in half crosswise. Don’t separate the leaves.

Heat a large skillet over medium-high. Add the oil and carefully nestle the chopped radicchio into the pan, leaving it alone to sear on one side until golden brown, 2 to 3 minutes. Stir for a few seconds. The radicchio leaves may separate and start to smell like roasted broccoli or kale. Immediately remove the pan from the heat so the leaves don’t wilt too much. Season with salt and pepper.

Add the cheese, placing some pieces directly over the radicchio and others in the empty spots of the pan. The cheese will start to melt and bulge slightly. Drizzle the vinegar and honey evenly over the radicchio and cheese, and finish with a final sprinkling of salt, if you’d like.

Serve right in the pan with crusty bread for dipping into the melty cheese and pan juices.

Featuring 10 core ingredients, this creamy vegan pasta is a total umami bomb. Loaded with tons of cooked down cremini mushrooms, savoury miso and Tamari, shallots, and garlic. This lush vegan dinner is ready in under 1 hour.

Top 20 sherry vinegar recipes from across the web

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Top Tags

Best Gazpacho

Marinated Chickpeas

I Love You, Lamb

Marinated Flank Steaks

Chicken Braised With Grapes

One-Pan Roasted Fish With Cherry To...

Chicken Parmesan

Chorizo & tomato salad

Preserved lemon roast chicken with ...

Roast beef with seeded mustard and ...

Saffron couscous salad with green o...

Kingfish ceviche tacos Hayden Quinn

Raw Beet Salad

Pan-Seared Radicchio With Soft Chee...

Creamy Vegan Pasta with Mushrooms &...

Brussels sprouts with maple syrup a...

Ina Garten's Maple-Roasted Carrot S...

Shredded Fall Greens with Sherry Th...

Confit Byaldi (a.k.a. The “Ratatoui...

Miso Mushroom and Leek Pasta

Top 20 sherry vinegar recipes from across the web

The most viewed sherry vinegar recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Best Gazpacho

Marinated Chickpeas

I Love You, Lamb

Marinated Flank Steaks

Chicken Braised With Grapes

One-Pan Roasted Fish With Cherry To...

Chicken Parmesan

Chorizo & tomato salad

Preserved lemon roast chicken with ...

Roast beef with seeded mustard and ...

Saffron couscous salad with green o...

Kingfish ceviche tacos Hayden Quinn

Raw Beet Salad

Pan-Seared Radicchio With Soft Chee...

Creamy Vegan Pasta with Mushrooms &...

Brussels sprouts with maple syrup a...

Ina Garten's Maple-Roasted Carrot S...

Shredded Fall Greens with Sherry Th...

Confit Byaldi (a.k.a. The “Ratatoui...

Miso Mushroom and Leek Pasta

The most viewed sherry vinegar recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine