A good dressing will turn any salad into a masterpiece. I try to eat at least one large bowl of salad every day. I make lunch my main meal of the day and pile a bowl full of leafy greens and thinly ...

So when I asked some of my chef friends to tell me about their favorite salad dressings, it was no surprise to hear that they ...

Most chefs would agree that from-scratch ... That's why Tasting Table rounded up some of the top store-bought Italian salad dressings and ranked them based on things like texture, complexity ...

This salad was inspired by one that I ate at The Camberwell Arms, my local pub in South East London. It’s a combination of robust winter salad leaves like radicchio, strips of juicy rib eye steak and ...

The black rice and pop of colour from the edamame beans brings a bit of drama to the plate, but it's the yuzu dressing which really ramps up ... which works just as well as the base of a lunchbox ...

This undisputed salad classic embodies four pillars of flavor: salt, fat, umami and acid. Christopher Testani for The New York Times Traditional recipes for the dressing call for egg yolks and a ...

Dress the salad leaves with a little of the shallot dressing and drizzle the remainder over the potatoes. Place the salad leaves on top of the potatoes. If you can't get hold of the three types of ...

One way to upgrade your Waldorf salad dressing beyond mundane mayonnaise is to combine it with a generous helping of this ...

Measure out roughly a cup of salad dressing from your prepared batch ... Plastic lettuce knives have become rather popular, but a good chef's knife will still do the trick.

Emeril Lagasse's recipe for stuffing involves relatively few steps but quite a few ingredients. The chef's Thanksgiving favorite recipe uses mild fresh Italian sausage, diced onion, diced celery ...

Watermelon balls, fresh lettuce, feta and a splash of lime creates the best salad ever! Honey, pine nuts and a generous drizzle of extra virgin olive oil make it go savory, refreshing and just divine!