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Entries tagged with 'ranch'

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

Taste Test: Bottled Ranch Dressing

Taste Tests J. Kenji López-Alt 30 comments

I'll be honest: I didn't grow up eating ranch dressing outside of the occasional bag of Cool Ranch Doritos (this was back before they were "Cooler"), and I've personally never developed much of a taste for it. That said, there's a reason why it's the number one selling flavor of bottled dressing in America. Creamy, fatty, and tangy, it coats even the dullest-tasting leaf of iceberg lettuce or the most underdeveloped pizza crust with a salty, herbal tang. Instant flavor, just shake, squeeze, eat, and repeat. So which bottled dressing is the best? More

Buttermilk Ranch Dipping Sauce

Serious Eats J. Kenji López-Alt 8 comments

[Photographs: J. Kenji Lopez-Alt] Update your fried chicken with these no-cook dipping sauces in under 7 minutes » About the author: J. Kenji Lopez-Alt is the Managing Editor of Serious Eats where he likes to explore the science of home... More

Grilling: Romaine Salad with Spicy Ranch, Tomatoes, and Fried Onions

Serious Eats Joshua Bousel 9 comments

The grilled lettuce added a nice contrast between the lightly charred, soft leaves and the cool, crunchy ones that stayed raw. Just a little spicy Ranch went a long way, adding an excellent tang and kick. More

Sauced: Ranch

Serious Eats Joshua Bousel 30 comments

It would be remiss of me to leave Ranch out of Sauced any longer. Ranch has always been a little heavy-handed for me. Unless I had a reason to drown the flavor of whatever I was eating, I rarely dipped into it. This homemade version, on the other hand, strikes a mellower tone with creamy, rich buttermilk and fresh parsley, chives, and dill. More

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