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Entries tagged with 'dressing'

Taste Test: The Best Caesar Salad Dressings

Taste Tests Daniel Gritzer 45 comments

Does any salad do a better job of combining refreshing lightness and total indulgence into one than Caesar salad? Here our panel of blind tasters sample our way through several supermarket brands in search of the ones that live up best to from-scratch standards. More

New Orlean's-Style Olive Salad

Serious Eats J. Kenji López-Alt 5 comments

The classic olive salad used for seasoning muffuletta sandwiches. It also makes a fantastic burger or pizza topping. More

Romaine Salad with Candied Walnuts and Pecorino From 'Roberta's'

Serious Eats Kate Williams Post a comment

We've made our fair share of Caesar salads here on Serious Eats over the years. Heck, I've made a few of them. So I'm not exactly breaking new ground here. But until I picked up the Roberta's cookbook, I had never seen a version so austere in appearance and yet bold in flavor. More

The Best Caesar Salad

Serious Eats J. Kenji López-Alt 8 comments

A classic Caesar salad with crunchy garlic-parmesan croutons and a creamy dressing. More

New England Sausage, Apple, and Dried Cranberry Stuffing from 'The Epicurious Cookbook'

Kate Williams 1 comment

Stuffing (or dressing, depending on your method and who you talk to) is my favorite part of Thanksgiving dinner. In my opinion, shoveling forkfuls of fat-soaked bread doused in gravy and cranberry sauce into my mouth is what Thanksgiving is all about. Here's a vibrant variation with sausage, apple, and dried cranberries. More

New England Sausage, Apple, and Dried Cranberry Stuffing from 'The Epicurious Cookbook'

Serious Eats Kate Williams Post a comment

Stuffing (or dressing, depending on your method and who you talk to) is my favorite part of Thanksgiving dinner. In my opinion, shoveling forkfuls of fat-soaked bread doused in gravy and cranberry sauce into my mouth is what Thanksgiving is all about. In The Epicurious Cookbook, editor Tanya Steel offers a few variations on dressing/stuffing, but the most vibrant is New England Sausage, Apple, and Dried Cranberry Stuffing. More

Chunky Blue Cheese Burger Sauce

Serious Eats Joshua Bousel 1 comment

A robust, hearty blue cheese sauce that's so good it can have blue cheese haters defecting to the other side. More

Sauced: Franch Dressing (and Creamy French Dressing)

Sauced Joshua Bousel 4 comments

Settling into bed last Sunday, I couldn't wait to let the warm glow of the television deliver the much anticipated meth-filled hijinks of Walt and Jesse (of Breaking Bad, but you knew that already, right?). Now I'm all for the blue stuff, but imagine my surprise when it opened with something I could actually relate to—sauce! As the doomed Herr Schuler depressingly dipped his tots in one sauce after another devised by the scientists of the Madrigal super foodlab, there was one that really intrigued—Franch. I was all over that like Walt on ricin. More

Franch Dressing

Serious Eats Joshua Bousel 3 comments

Half French dressing, half ranch equals Franch. Respect the chemistry. More

Creamy French Dressing

Serious Eats Joshua Bousel Post a comment

While French dressing may overpower most everything else in a salad, there's something very intoxicating about that sugary tang. More

Classic Green Goddess Dressing

Serious Eats J. Kenji López-Alt 1 comment

A classic West Coast dressing and dip, it was one of the most popular dressing in the country up until Ranch took over in the late 80's. Flavored with plenty of herbs and anchovies, and highly seasoned, it lies somewhere between a classic Caesar and Ranch, with the best elements of both. More

Chorizo and Green Olive Stuffing

Serious Eats Max Falkowitz Post a comment

Use Spanish chorizo here, which is a dried sausage made with smoked paprika. Firm, meaty green olives are the best in this recipe. Read up on saffron to make sure you're getting the good stuff. More

Classic Sage and Sausage Stuffing (or Dressing)

Serious Eats J. Kenji López-Alt 43 comments

Note: dried or fresh fruits and nuts can be folded into the stuffing along with the bread cubes if desired in step 3. Stuffing can be prepared through step 3 and placed in greased casserole dish the day before. Remove... More

Thanksgiving Sides: Stuffing and Dressing

Maggie Hoffman 19 comments

I have a confession to make: I'm a Thanksgiving stuffing fanatic. I love the stuff: with turkey, with gravy, on a giant plate all by itself. Filled with nuggets of mushrooms or apples (or both), savory with meaty bits, nuts, sage and thyme—sometimes even cooked with a splash of sake. (Don't knock it till you've tried it.) Stuffing is by far my favorite of the Thanksgiving leftovers, so I sometimes even make a batch in advance of the holiday, just for practice. More

Sunday Brunch: Emerald City Chicken Salad Sandwich

Serious Eats Robin Bellinger 4 comments

[Photo: Robin Bellinger] The America's Test Kitchen Family Cookbook suggests a number of unusual and tempting sandwich combinations, most of which are a little too involved for the typical weekday, but perfect for a lazy weekend. Chicken salad with fennel... More

Alton Brown Says No to Stuffing the Turkey

Erin Zimmer 64 comments

Alton isn't against what we commonly refer to as stuffing. He's against cooking it inside the cavity of the bird. He believes it should be baked separately in a casserole pan, which means it's technically called dressing. More

Airy Ranch Dressing

Serious Eats Amanda Clarke 1 comment

This recipe was created for a 1/2-pint Mini Whipper; it can be left as is or doubled for use in the standard pint-size cream whipper. The dressing will hold up for over a week in the refrigerator in the whipper... More

Save My Point Reyes Original Blue Cheese Dressing

Ed Levine Post a comment

Bottled blue cheese dressings are generally a really sorry lot, so when I came across one that is truly delicious I was thrilled. Point Reyes Original Blue Dip and Dressing (which comes in a shallow plastic tub) is made from Point Reyes Farmstead Blue Cheese, mayonnaise, sour cream, lemon juice, cider vinegar, dijon, worcestershire, sugar and pepper. Nothing else, nothing to gum up the works or make it last longer. It tastes as good as any blue cheese dressing I've ever had at a fancy restaurant. Point Reyes dressing tastes creamy and tangy and, well, like great blue cheese. It costs more than Wishbone or even Marie's, but those two awful concoctions don't even deserve to be mentioned in the... More

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