Years ago, Martha told me not to overthink it—and her favorite vinaigrette has been my go-to ever since. It’s quick, easy, ...

2. Stir the reduced broth, oil, vinegar, olives, shallots, mustard and black pepper in a small bowl. Serve over your favorite greens. Tip: This recipe is also great using Swanson® Regular or ...

Hugh Acheson is the Canadian-born chef and restaurateur of Empire State South in Atlanta and Five & Ten in Athens, Georgia. He is a judge on the reality cooking competition series Top Chef and an ...

the extra virgin olive oil is smooth and grassy with a moderately peppery finish. A simple salad topped with sherry vinaigrette. To assess its versatility, I used this bottle to make three ...

A vinaigrette must contain both oil and vinegar ... then slowly stream in the olive oil and continue to whisk vigorously and constantly until emulsified. If you add the oil in too quickly ...

Check out this recipe from Chef Kevin Maxey for Pendolino's grilled broccolini and stracciatella bruschetta dressed in a ...

Brush the olive oil mixture on the salmon ... then topping it with a green olive vinaigrette. Smoked paprika, also called pimenton in Spanish, adds an intense flavor and beautiful color to ...