Vinaigrette is a simple cold sauce typically made from three parts oil and one part vinegar. Vinaigrettes are extremely versatile and can be used for other things besides dressing for green salads. They are great as a marinade for grilled or broiled foods; to dress salads made from pastas, grains, […]
Makes 4 to 6 servings This salad is simple as summer, with the season’s biggest flavor powerhouse ingredients. Serve it as a side dish or as a main course topped with grilled shrimp or stewed beans. We love it for lunch with a slice of crusty bread to soak up […]
Makes 2 cups Note: This recipe was originally printed in Modern Buffet Presentation (2015, Wiley) by authors Carol Murphy Clyne and Vincent Clyne.
Makes 1 cup This staple vinaigrette comes in handy whether you’re dressing lettuce greens, noodles, or even just steamed green beans. The fermented black beans, found at the Asian market or online, add saltiness and a savory depth of flavor, but you can leave them out if you don’t have […]
Makes 1 cup The ginger in this recipe gives the dressing a bit of a kick, which is offset by the sweetness of the orange juice and the bitterness of the orange zest.
Makes 1 cup
Makes about 2/3 cup This dressing is great on salads and as a dipping sauce, but it also tastes exceptionally good on a pasta salad as well.