My favorite kind of vinaigrette is what I like to call a nook-and-cranny dressing, meaning that because of the addition of ...

Transfer the fat-free lemon vinaigrette to a jar or container with a tight-fitting lid, and refrigerate for at least 30 minutes to allow the flavors to meld together.

Cooking icon Ina Garten knows a thing or two about creating dishes that are as simple as they are spectacular. Whether it’s ...

Feta brine adds its salty, briny flavor to everything from dressing to sourdough. Here’s how to get the most out of this ...

This quick, easy sauce for tuna steak adds tart brightness to the meaty grilled fish with just a handful of ingredients, ...

Meanwhile, massage kale with a little Milanese Gremolata Extra Virgin Olive Oil and lemon juice ... In a small bowl, whisk all vinaigrette ingredients together, season with Jacobsen’s Himalayan ...

preserved lemon, minced shallot, fish sauce and sugar. Whisk in 1/4 cup of the oil. Stir in the chopped parsley and season the vinaigrette with salt and pepper. Season the trout with salt and pepper.

1. In a small bowl, whisk together the vinegar, salt, a pinch of pepper, mustard, and honey. 2. Gradually whisk in the oil ...