The basic ratio is three parts oil to one part acidic liquid (such as 3 tablespoons olive oil to 1 tablespoon vinegar) to make enough dressing for one or two salads. However, this formula is more ...

So, Bill threw together a basic vinaigrette salad dressing of olive oil, balsamic vinegar and Italian spices. It was so delicious that I’m not sure we’re ever going to buy salad dressing again.

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 ...

I do have my favorites — certain varieties I turn to regularly because I find them delicious enough to stand out in a salad dressing ... olive oil sommelier and author of The Olive Oil and ...

Caesar salad dressing has it all — salty parmesan, creamy egg yolks, umami anchovies, and aromatic garlic mixed with a dash ...