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
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.
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. 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.
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...
[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...
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...