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White Wine Vinegar

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This dish takes its name from the Korean word for mixing rice. Which is exactly what you’re meant to do after serving it: put your rice in a bowl, add the toppings, and mix it all together so that those flavors and textures combine in a glorious mishmash. There are plenty of flavors and textures going on here, too, like sweet carrot, juicy zucchini, and pork tossed with garlic, ginger, and soy.

Pork and Veggie Bibimbap | with Zucchini, Carrot, and Jasmine Rice

serving

Cue the brass band, because your taste buds are about to take a trip to the Big Easy! We’re talking ultra-crunchy blackened tilapia fillets with sides of cabbage-carrot slaw and crispy, smoky potato wedges. It’s all finished with a drizzle of zingy remoulade and some extra hot sauce, if you’re really looking to have a wild night. Now if we could only perfect our Hurricane cocktail...

Louisiana-Style Tilapia | with Potato Wedges, Cabbage Slaw, and Spicy Remoulade

Patatas bravas is one of Spain’s most beloved late-night snacks, and we totally understand why. It consists of crispy fried potatoes drizzled with a warm and lightly spiced aioli sauce (are you drooling yet?). You don’t have to be fumbling around the streets of Barcelona in the wee hours to appreciate it, though. We’ve added artichokes, tomatoes, and arugula to give it a some veg-focused, dinner-friendly flair.

Patatas Bravas and Crispy Artichokes | with a Garlicky Aioli

Fried chicken is the ultimate comfort food. The only problem? All that grease and, well, frying. Our chefs found a way around this by coating chicken thighs with panko breadcrumbs and sour cream. The combination of this richly flavored cut of meat and a super-easy breading technique reproduces the impeccable crispiness of the Southern classic without the gallons of oil.

Crispy Chicken Thighs | with a Cucumber Tomato Salad and Brown Butter Corn

With Cinco de Mayo on the calendar this week, we wondered how to best celebrate the occasion. Tacos were a sure bet, but what to put in them? Instead of going the traditional route, we decided to mix things up with Korean-spiced sesame beef, pickled cucumber and radishes, and a chili crema. An unconventional choice, perhaps, but one that lives up to the maxim that everything tastes better in a tortilla.

Sesame Beef Tacos | with Quick-Pickled Veggies and Spicy Crema

Tostadas are crispy tortillas with all the fixings on top—basically, they’re crunchy flat tacos that have plenty of surface area for piling it on. The fixings on these don’t disappoint, either: you’ve got black beans, diced tomato, and charred corn for chunky texture, plus jalapeño for heat and pickled shallot for an acidic punch. It doesn’t matter if you dig in with a knife and fork or eat them with your hands—these tostadas are delicious either way.

Cheesy Corn Tostadas | with Black Beans and Tomato

Does sriracha make your taste buds do the cha cha? Then you’ll love this tasty Asian-style recipe—it’s like a party in your mouth. It features plump, tender shrimp in soy sauce with some of the spicy chili sauce mixed in for lively heat. But that’s not the only thing getting in on the fun: a cool crisp sesame cucumber salad and fluffy white rice complete this bonanza of bold and brilliant flavors.

Sriracha Sesame Shrimp | with Cucumber Salad and Jasmine Rice

Korean cuisine isn’t shy about using big, bold, and outrageous flavors. These chicken thighs are no exception. They take a cue from the Asian nation’s famed version of fried chicken, using a sweet, spicy, and savory sauce to give them major personality. To complete the vibrant array on this plate, we’re adding a crisp sesame cucumber salad and a side of rice.

Korean-Style Chicken Thighs | with Sesame Cucumber Salad and Jasmine Rice

Our chefs took a traditional meat-based taco recipe and turned it into something that’s completely veg-friendly and just as satisfying. It uses chickpeas as the main protein, and they become all the more hearty when simmered in a warmly spiced tomato sauce. They’re joined by add-ins and toppings like poblano pepper, pickled shallot, and Monterey Jack cheese, making them a winner on Meatless Monday or any other night of the week.

Chickpea Tinga Tacos | with Monterey Jack Cheese, Poblano Pepper, and Lime Crema

Honey sesame chicken gets an upgrade when you add ginger and garlic to the sauce—the aromatics bring freshness and flavor to this beloved takeout staple. Our version also has ingredients like white meat chicken and crisp roasted broccoli that you can feel good about. Look no further for proof that you can create a meal that beats the restaurant version while staying simple and easy.

Yamfit

White Wine Vinegar

Nutrients

2.5

Micro nutrients

Activity needed to burn

2 Calories

Recipes with this product

Pork and Veggie Bibimbap | with Zucchini, Carrot, and Jasmine Rice

Louisiana-Style Tilapia | with Potato Wedges, Cabbage Slaw, and Spicy Remoulade

Patatas Bravas and Crispy Artichokes | with a Garlicky Aioli

Crispy Chicken Thighs | with a Cucumber Tomato Salad and Brown Butter Corn

Sesame Beef Tacos | with Quick-Pickled Veggies and Spicy Crema

Cheesy Corn Tostadas | with Black Beans and Tomato

Sriracha Sesame Shrimp | with Cucumber Salad and Jasmine Rice

Korean-Style Chicken Thighs | with Sesame Cucumber Salad and Jasmine Rice

Chickpea Tinga Tacos | with Monterey Jack Cheese, Poblano Pepper, and Lime Crema

Honey Sesame Chicken | with Broccoli over Jasmine Rice

Content info

White Wine Vinegar

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