Vinegar

Some beginning cooks think that meat can be tenderized and made flavorful by soaking it in an oil-and-acid mixture. That's only part of it. To be successful, marinades should have the right proportion of two key ingredients, which varies with the type used. More than that, the mixture should be well-spiced to improve the flavor. A good salad oil, laced with herbs and spices, can give an ordinary cut of beef or lamb a gourmet flavor. And wine can tenderize a tough chuck steak enough to broil.

"Grilling in the summer is a pastime for all to enjoy. Anyone can do it, and it's a great way to bring friends and family together with a simple, easy meal. As long as I can remember, we were a 'grilling family.' My Uncle Howie was on the forefront - it was a passion of his. I have fond memories of him even out in the rain standing his post at the grill. He would create some great meals - all simple and clean in nature, and yet you would think there were 15 ingredients in each item.

  Dear SOS: Although it's no longer on the menu at the Hungry Cat in Santa Barbara, my friends from law school and I, in an unusual unanimous opinion, found the Coolidge to be the best cocktail of the summer. We know the ingredients, but we need expert testimony on the proportions and methodology used to prepare it. Michael J. DeNiro Santa Barbara Dear Michael: This cocktail, created at the Hungry Cat in Hollywood by bartender Danielle Motor for actress Jennifer Coolidge, combines interesting ingredients such as chiles and rice wine vinegar, making for a drink that almost has the feel of a deconstructed Bloody Mary.

Roman mustard Total time: 15 minutes, plus 1½ to 2 days soaking time for the mustard seeds Servings: Makes about 2½ cups mustard Note: Adapted from "The Mustard Book" by Rosamond Man and Robin Weir. About ¾ cup plus 1 tablespoon (5 ounces) brown mustard seed 1/2 cup red wine vinegar 3/4 cup unsweetened red grape juice 1 1/2 teaspoons very coarse salt, such as Maldon 1 teaspoon cumin seeds, finely ground 1/4 cup (1 ounce)

Happy National Pie Day! To celebrate, we've compiled 34 of our favorite pie recipes from the L.A. Times recipe archive. No matter what your favorite pie is -- pecan, pumpkin, lemon meringue, cherry -- we've got you covered. Do you love a good savory pot pie? No worries! We've got plenty of those, too! Celebrate National Pie day with 34 recipes from the L.A. Times Test Kitchen! And if you're looking for a good crust recipe, continue reading below. This is my favorite crust recipe, combining the rich flavor of a butter-based crust with the wonderful flaky texture you get from a crust made with shortening.

A Your Wheels column on May 4 recommended a method for combating mold in automobile air conditioners. The process, suggested by an allergist who had safely used it in the past, involved mixing vinegar and household bleach and placing the solution in a pan in a car. Several academic and industry experts have since raised objections to the procedure, saying it could cause irritation in some individuals. In the worst case, the experts said, the vinegar-bleach mixture could produce harmful or irritating fumes.

I enjoyed "Shelf Life" (July 14) but then I'm a fan of full pantries. I can add two vinegars to your list--a small bottle of brown rice vinegar, which is sweeter, and the wonderful smoky ume plum vinegar (by Eden). I keep extra bottles to be sure I won't run out. As for oil, we keep toasted sesame, raw sesame, olive, grape seed and walnut oil (I especially love this for sauteeing fresh shiitakes). I also keep dried shitakes, dried gourd and nori for instant sushi; Japanese vinegar for seasoning the rice, sake and soy sauce, dried wasabi and a can of eel and canned salmon, fish flakes and Japanese pickles.

  Total time: 10 minutes, plus cooling and steeping times Servings: 1 Note: From Eric Alperin. Hendrick's gin is available at well-stocked liquor stores. Red wine vinegar varies in terms of acidity, which can affect the flavor of the final cocktail. Alperin uses Charbay Live red wine vinegar or Eden Selected raw naturally fermented red wine vinegar. To make bacon bits, fry a couple of bacon strips until crisp, then drain on paper towels. Crumble the strips into bits. This will make more bacon bits than are needed for a single cocktail.

Looking for creative ways to decorate your Easter eggs? A few years back we ran a story on dyeing (and creatively un-dyeing) Easter eggs, taking inspiration from herbs growing in spring gardens and with a little help from vinegar or bleach. RECIPES: 22 recipes using leftover hard-boiled eggs Continue reading below for our decorating details. And please share your decorating ideas in the comments below -- we'd love to know what you're doing to dress up your Easter eggs!

  White gazpacho with pine nuts Total time: 25 minutes, plus chilling time Servings: 4 Note: The raw eggs in this recipe give the gazpacho a silky texture. Although many recipes, such as this gazpacho, call for raw eggs, the U.S. Department of Agriculture recommends that diners — especially children, seniors, pregnant women and those with compromised immune systems — avoid eating them. 11/2 cups packed fresh bread crumbs (1/4 pound) 2 cups cold water (or as desired)