'dressing' on Serious Eats

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

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

Sauced: Franch Dressing (and Creamy French Dressing)

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

Classic Green Goddess Dressing

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

Thanksgiving Sides: Stuffing and Dressing

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

Airy Ranch Dressing

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

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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