18 Ways to Cook with Apple Cider Vinegar

Settle in tonight for a cozy, comforting dinner. The pork is wonderfully tender and the kale-apple mixture provides the perfect complement to this meal.

Sunchokes, the knobby, thin-skinned tubers also misleadingly referred to as Jerusalem artichokes (they're not artichokes and have nothing to do with Jerusalem), offer beguilingly nutty, sweet flavor. North Carolina chef Scott Crawford (of Standard Foods in Raleigh, NC) makes these root veggies shine in this elegant salad featuring 2 apple varieties—one sweet and one tart—and salty smoked trout.

We skip the meat main and make sides the focus of the meal—easy to do with garlicky braised greens and pinto beans topped with bacon. Serve with skillet cornbread: Heat a cast-iron skillet on the stovetop while the oven preheats, and swirl in a couple of teaspoons oil before adding the batter. If you can't find collards, substitute stemmed curly kale or turnip greens, checking for doneness at around 20 minutes. For a vegetarian meal, sub vegetable stock for chicken stock and 1 tablespoon canola oil for the bacon drippings.

Precut vegetables, rotisserie chicken, and chopped pecans save time when throwing together a quick lunch before school or work. A homemade dressing of molasses, olive oil, cider vinegar, and Dijon mustard keeps added sugar and calories in check. One of the healthiest and nutritious vegetables, butternut squash is full of antioxidants, vitamins, minerals, and fiber. 

Instead of a PB&J, try a CB&C: smooth cashew butter, bacon, and a bright, crisp-tender carrot salad on top. Cashew butter's smooth texture is ideal for sandwiches and toast. While it may be lower in protein than peanut butter, it generally contains half the sugar. It also boasts more iron, copper, and phosphorus. Try making your own to save money and limit oil and salt. If you have a nut allergy, substitute seed butter or hummus. Our Honey Sunflower Seed Butter is intensely flavorful and subtlety sweet. Our easy toast recipes make a great weekday lunch, too. Cook bread slices until extra crisp for a sturdy base. Build in the morning, or pack components for quick assembly at the office.

A big batch of meatballs transforms from comfort food tonight to global twists during the week. Pork adds richness, but you can use all beef if you prefer. If you won't be using the rest of the meatballs soon, freeze them in a zip-top bag for up to 2 months; thaw them overnight in the refrigerator or in the microwave for 1 to 2 minutes. Serve this dish with mashed potatoes and roasted Brussels sprouts for an easy dinner. Use leftovers on top of Banh Mi Bowls, or stuff them into pitas for a Greek-style sandwich.

Hash is the king of reinvented leftovers. Here we've added a Southern barbecue spin. Four fried eggs top this protein-packed meal.

This pesto works with any hearty greens; try turnip greens, kale, or chard. Any extra pesto will keep refrigerated for 4 days and frozen for up to a month.

Forget pulling out a deep fryer—a light coating of crunchy cornmeal and a quick pan-fry make catfish fillets delicately crisp.

What a fantastic combo! If you can't find fresh cherries, add ¼ cup boiling water to ¼ cup dried cherries. Let stand 10 minutes; drain and chop.

Simply put, apples and fennel are right together—the flavors are so complementary. We love the way the paper-thin slices intertwine and then get interrupted by bright hits of parsley. Canola oil may seem like an odd choice, but we wanted to keep the flavors clean and straightforward; you can always use olive oil if you'd like the vinaigrette to assert itself.

Our twist on a classic fried pork or chicken cutlet is inspired by a dish on chef Andrew Carmellini's menu at Little Park in New York.

Roasting dark-meat turkey pieces on a bed of vegetables, fruit, and herbs adds deep flavor to the produce and the gravy. 

If you love the sweet, earthy flavor of beets but think you don't have time to cook them on a weeknight, you'll appreciate this fast microwave method. Wrapping peeled beet wedges in parchment paper allows them to steam to tender perfection in less than half the time it would take to roast them.

This easy dish is perfect for a casual get-together with friends. Inspired by arroz con pollo, it is hearty with satisfying complexity. Cumin, saffron, and oregano season rich chicken thighs and nutty farro as the dish simmers. If using saffron, deploy it sparingly; those tiny threads bring subtle flavor and a little color to the dish, but too much will yield a medicinal taste. Serve with a side salad to complete the meal.

Opt for simply roasted veggies in place of rich and creamy casseroles and loaded potato dishes brimming with fat and calories. This mix of colorful root vegetables may be your star side. Peeled, prechopped butternut squash saves time, but pieces tend to be irregular and small—we prefer peeling and cubing it yourself. A simple mixture of olive oil, whole-grain mustard, apple cider vinegar, thyme, salt, and pepper dresses these vegetables up for the occasion.

A trio of warm spices takes this holiday staple out of candy-sweet territory and into the world of robust holiday condiments. The sauce is delicious to top off your holiday protein for the rest of the season. Apples counter the tartness of the cranberries and help the sauce thicken. No fine dice on the apples here; the rustic chunky look of the two fruits is what makes the sauce beautiful and enticing. If you’re feeling extra generous, double the batch and spoon into small jars for guests to take home.

A quick slaw makes a tangy side that pairs with an assortment of main dishes. Our homemade version keeps the cabbage crisp. We use honey to sweeten ours.