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Entries tagged with 'salad dressing'

Candied Lemon from 'Flour, Too'

Serious Eats Kate Williams 2 comments

Joanne Chang uses these sweet and sour lemon slices in the Asian Celery, Fennel, and Edamame Salad featured in her new cookbook, Flour, Too. You can also use the lemon slices to top cakes or slip into muffins. The resulting syrup also makes a nice cocktail or mocktail sweetener. More

Italian Fresh Herb Vinaigrette

Serious Eats Jennifer Segal 2 comments

Think of this as a much, much improved version of that bottled Italian dressing sitting in your fridge door. More

Dinner Tonight: Roasted Caper Caesar Salad

Serious Eats Blake Royer 6 comments

The Caesar salad is, when done properly, one of my favorite things to eat. Obviously anything you get out of a bottle is not going to meet this requirement, but the dressing itself is not all that difficult to make. Once you've tasted the clean, creamy, bright flavor of the real thing, going back to the bottle is impossible. More

Spirited Cooking: Crab and Citrus Salad with Verjus Vinaigrette

Serious Eats Caroline Ford Post a comment

Thanks to a few financially savvy winemakers, verjus is gaining a resurgence in popularity. This fresh, vibrant juice (it literally means "green juice") is made from the pressing of unripe wine grapes that must be pruned from the vines so the rest of the grapes can ripen properly. This vibrant sweet-tart juice is excellent in a vinaigrette. More

The Cheese Board Collective's Lemon Vinaigrette Dressing

Serious Eats Kelly Bone Post a comment

This dressing is what the folks at the Cheese Board Collective use on their Mushroom, Onion, Mozzarella, Ricotta Salata, Arugula, and Lemon Vinaigrette Pizza. The recipe will make way more than necessary for one pizza, but leftovers can be reserved for future use (and you will use it). If you don't want it too sweet, omit the honey. More

Butter Lettuce Salad with Tarragon and Citrus-Honey Vinaigrette

Serious Eats Caroline Russock Post a comment

It's about the time of year when I start missing missing summer produce—when I grow a bit bored of butternut squash and wonder if there are any other fruits out there aside from apples. The solution to this late fall,... More

Simple Vinaigrette

Serious Eats J. Kenji López-Alt 2 comments

Note: Why bother emulsifying your vinaigrette? Read about the science of emulsions. [Photographs: J. Kenji Lopez-Alt] This recipes make a cup of vinaigrette. Extra vinaigrette can be stored in a sealed container in the refrigerator indefinitely. About the author: Become... More

Toasted Almond Vinaigrette

Serious Eats J. Kenji López-Alt Post a comment

Note: Why bother emulsifying your vinaigrette? Read about the science of emulsions. [Photographs: J. Kenji Lopez-Alt] This recipes make a cup of vinaigrette. Extra vinaigrette can be stored in a sealed container in the refrigerator indefinitely. About the author: Become... More

Essentials: Green Goddess Dressing

Serious Eats Robin Bellinger 10 comments

Check out our updated Green Goddess Dressing recipe here » The first time I dared to (knowingly) eat anchovies was in Suzanne Goin's green goddess dressing, after a few transportingly delicious dishes from Sunday Suppers at Lucques convinced me that... More

Ancient Salad Dressing From Under the Sea

Sarah Wolf Post a comment

Discovery Channel Scientists analyzing the DNA from containers found in a 2,400-year-old Greek shipwreck have discovered some of the world's oldest wine and salad dressing. The DNA was extracted from two transport jars known as amphora, which appeared empty but had actually absorbed their contents into their ceramic interiors. The first amphora is thought to have contained herb-infused olive oil, possibly preserved for so many years thanks to oregano's antioxidant properties. The DNA from the second amphora indicates that it either contained mastic, which is an aromatic resin, or pistachio nuts. Since the particular design of the amphora is associated with wine shipments, the researchers think the container likely held mastic-flavored wine. According to researcher Brendan Foley, the success of... More

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