Most produce is a sad sight during the winter, except for citrus. We whipped up this tangerine vinaigrette to celebrate one of the few fruits that's best this time of year. It's delicious on salads, or as a sauce for roasted or grilled fish, pork, or chicken.
'dressing' on Serious Eats
Thanksgiving is essentially the one time of year to eat the celebrated dish that is stuffing (or dressing). Cubes of starch, nestled between caramelized meats, vegetables, and the occasional herb, all baked in glorious custard until crisp-edged, moist, fluffy, and delicious. That is the glory of this holiday. From a classic sausage and sage stuffing to stuffing fritters and waffles, we've got nine recipes to adorn your holiday table, absorb your gravy, and wallow in your cranberry sauce.
Bread puddings and other moist dishes come out extremely well in the slow cooker. This classic stuffing flavored with sage and pork sausage is no different.
In this dressing, from Terry Hope Romero's Salad Samurai, the chipotle's heat is kept in check by sweet orange juice and agave nectar, and lime juice and cumin add spunk. The chia seeds give it body (without making it slimy, don't worry). It works brilliantly with the luscious grilled fruit in the Fiery Fruit and Quinoa Salad.
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.
The classic olive salad used for seasoning muffuletta sandwiches. It also makes a fantastic burger or pizza topping.
A classic Caesar salad with crunchy garlic-parmesan croutons and a creamy dressing.
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.
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.
A robust, hearty blue cheese sauce that's so good it can have blue cheese haters defecting to the other side.
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.
Half French dressing, half ranch equals Franch. Respect the chemistry.
While French dressing may overpower most everything else in a salad, there's something very intoxicating about that sugary tang.
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.
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.
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...
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.
[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...
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.