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Entries tagged with 'salad dressings'

Food52's Not-Too-Virtuous Salad with Caramelized Apple Vinaigrette

Serious Eats Kate Williams Post a comment

If you make anything from the new Food52 Cookbook, make the Caramelized Apple Vinaigrette that dresses this Not-Too-Virtuous Salad. Yes, the salad itself is wonderful (With crisp bacon, crunchy apples, and earthy strips of celery root tucked inside, how could it not be?), but this vinaigrette is more than a little bit magic. More

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

Creamy French Dressing

Serious Eats Joshua Bousel Post a comment

While French dressing may overpower most everything else in a salad, there's something very intoxicating about that sugary tang. 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

Cook the Book: Lemon-Pepper Vinaigrette, Two Ways

Serious Eats Caroline Russock 3 comments

In his latest cookbook, Michael Ruhlman has included a dressing model that every home cook should try: Lemon-Pepper Vinaigrette, Two Ways. It's a tangy dressing made from lemon juice, olive oil, garlic, Parmigiano, and pepper that can be whisked up in just a few minutes or transformed into a stand up Caesar with the addition of an egg yolk and a few anchovies. It's the sort of light, lemony dressing that gently coats leaves of crisp romaine perfectly, making for a salad that acts at a simple, bright palate awakener, and of course, a brilliant accompaniment to Ruhlman's Perfect Roast Chicken. More

Kitchen Tricks: Squeeze Bottles with Built-in Recipes

J. Kenji López-Alt 50 comments

My wife loves salad dressing, particularly the that I keep in constant supply in a squeeze bottle in the fridge. I know the recipe by heart, but problems arise when I'm out of town, my wife has a brand new box of arugula, and the dressing's just run out. Here's a little trick I devised to make sure that never happens again: just write the recipe directly on the squeeze bottle. More

Soy-Balsamic Vinaigrette

Serious Eats J. Kenji López-Alt 13 comments

Note: This recipe can easily be scaled up or down, and lasts forever in the fridge. If you have plastic squeeze bottles, there's no need to first whisk in a bowl—construct the dressing in the bottles using the same ratio... More

Healthy & Delicious: Mixed Greens with Pears, Pecans, Blue Cheese, and Honey Balsamic Dressing

Serious Eats Kristen Swensson Sturt 1 comment

If I had my druthers, salads would be made of nuts, cheese, and a fruity dressing with a few leaves of arugula sprinkled on top. Alas, those druthers miss the whole point of a salad, which "should" be a light, healthy meal. I'm not alone, though. Visit any restaurant, and you'll find salads packed with heavy (albeit delicious) add-ons, making them slightly less nutritious than a bag of Big Macs. But it doesn't have to be that way. 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

Seriously Asian: Creamy Tofu Dressing

Seriously Asian Chichi Wang 5 comments

The directions are simple: boil a piece of tofu, drain it, and puree it in the blender with Saikkyo miso (a particularly sweet and winey variety) with a bit of mirin (sweet sake) and salt to taste. Three ingredients in all, and either firm or soft tofu works. More

Creamy Tofu Sauce

Serious Eats Chichi Wang Post a comment

Adapted from Washoku: Recipes from the Japanese Home Kitchen by Elizabeth Andoh... More

Mozzarella and Basil Salad with Tomato Vinaigrette

Serious Eats Aaron Mattis 2 comments

The Food Lab: What's the Point of a Vinaigrette?

The Food Lab J. Kenji López-Alt 35 comments

For me, the big question about vinaigrettes has never really been "how?" but "why?" Is emulsifying the oil and acid really necessary? Does adding the olive oil and the vinegar to the salad bowl individually really make for an inferior salad? Could every red-sauce Italian joint with oil and vinegar jugs in the world be wrong? Well, stranger things have been true. I decided that a bit of hard-core kitchen work was in order. More

Basic Vinaigrette

Serious Eats J. Kenji López-Alt 9 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

The Crisper Whisperer: Jar of Caesar

Serious Eats Carolyn Cope 8 comments

With a jar of fresh homemade Caesar dressing in the fridge, you'll be ready to conquer the world. And with spring and summer on the horizon, their vegetable bounties looming large, you may actually have to. More

The Paupered Chef on Salad Dressing's Perfection

Erin Zimmer 1 comment

Blake Royer, our Dinner Tonight contributor and half of The Paupered Chef duo, wonders if salad dressing is the perfect sauce. "Made correctly, it wakes up your tongue and feels round in the mouth. It is rich yet bright." So is it really better than hollandaise or mayonnaise or beurre noisette? When made from scratch, the answer might just be yes.... More

Dinner Tonight: Chinese Chicken Salad

Serious Eats Nick Kindelsperger 4 comments

[Photograph: Nick Kindelsperger] In search of a humble dinner that would use up leftover roast chicken, I somehow ended up here. This dynamic recipe from The China Moon Cookbook by Barbara Tropp was featured in the New York Times. It... More

Essentials: Vinaigrette

Serious Eats Robin Bellinger 2 comments

Between my junior and senior years of high school, I spent a summer studying in Paris. Although I knew enough to make a trip to Berthillon, discovered Nutella, and would hang around Fauchon staring at the piles of shining produce... More

Dinner Tonight: Smoky Chipotle-Balsamic Dressing

Serious Eats Nick Kindelsperger 5 comments

I come back often to Rick Bayless and his fantastic Mexican Everyday. Before he gets into ingenious tacos, slow-cooker beans, and the perfect rice, he has a short section of salad dressings. It may seem like he personally created these... More

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