Fried Rice

A plate of fried rice with a friend egg on top

Fried rice is a delicious example of what I love to celebrate on Vinegar Home—getting creative with leftovers and whatever you have on hand. And if you don’t want to wait until you have leftover rice (I didn’t), you can cook rice in the morning, store it in the refrigerator, and then make this recipe […]

Ratatouille

Ratatouille in a black pot

Ratatouille is a French stew that makes the most of everything you might have in abundance at the end of summer: eggplant, tomatoes, zucchini and fresh herbs. Serve it over rice or pair with crusty bread. Not only is summer stew colorful, it’s delicious! Big Picture Let the vegetables you have on hand inform the […]

Quick-Pickled Red Onions

Overhead shot of a canning jar with pickled red onions with whole spices visible on top

Quick-pickling or “quickling” is a fast, simple way to pickle vegetables. You can whip these onions up at the beginning of cooking dinner and enjoy them with your meal. They are great on Mexican food, but really can go on anything that would benefit from a zesty tang. Try them on tacos, sandwiches, burgers, eggs, […]

Red Onion

three red onions

Red Onion Veggie Type: Onion Season: Spring through fall, stored through the winter Peak months: June-November Uses: Red onions have a sweet flavor and crunchy texture and are best served raw.  You could use them in cooking in a pinch, but they would not be as strong as cooking onions, and wouldn’t make the most […]