In the early days of my father’s career, he was based in New Orleans. It was in The Big Easy that he developed the habit of seasoning many dishes with pepper-packed vinegar. He sprinkled it on beans ...

This Amish slaw is perfect for cookouts because there is no mayonnaise in this side dish; it's a vinegar-based coleslaw. We loved the balance of sweet and tangy flavors from the sugar and white ...

"Chef Paul Prudhomme's Louisiana Kitchen" cookbook has this dressing recipe for salads, avocados, fish or chicken. The bonus recipe for hot pepper vinegar must steep overnight. Makes about 3 cups 4 ...