From here grow all other vinaigrettes. Use your instincts to vary the basic recipe. My everyday dressing almost always includes a bit of mustard which helps emulsify the dressing while adding tang.
Author: Mark Bittman
Author: Jayne Cohen
Cucumbers are practically all water, so you gotta dress them like you mean it. This hot, sweet, and tart dressing will have them covered.
Author: Chris Morocco
Author: Dorie Greenspan
Despite being pickled, these chiles have a fresh crunch and bright, garlicky flavor. If you cook them, they lose that; add them to finished dishes, particularly pizzas.
Adding cream to beurre blanc helps with the emulsification, ensuring it stays rich and luxurious far longer that a sauce without it.
Author: Bon Appétit Test Kitchen
Author: Christian Delouvrier
Any leftover onions would be delicious layered in a chicken, turkey, pork, or roast beef sandwich.
Author: Andrew Chase
Author: Paul Grimes
Author: Lillian Chou
Author: Shirley Lomax Brooks
Author: Art Smith
Liu Shaokun's delicious recipe for buckwheat noodles, one of Ruth Reichl's favorite recipes from her Gourmet years.
Author: Bon Appétit Test Kitchen
Recipe for Vietnamese Dressing, as seen in the April 2007 issue of 'O, The Oprah Magazine.'
Author: Stephan Pyles
Fresno Chile Hot Sauce
This garlicky sauce from Argentina is great spooned over beef or chicken.
Author: Bon Appétit Test Kitchen
"While visiting my sister in Mount Pleasant, Michigan, we had a delightful dinner at the Mountain Town Station Brewing Company and Steakhouse," writes Marge Frazier of Houston, Texas. "The salad with greens,...
Author: Lillian Chou
Author: Suzan Colón
Author: Art Smith
Mango Chutney is the one we think of as the "original" and most traditional of all chutneys. It goes well with curries, chicken, pork, lamb, and game.
Author: Eleanor Topp