I’m all for taking shortcuts in the kitchen, but one of the things I (almost) always like making from scratch is a salad ...

It's the perfect spot for an al fresco lunch on a sunny day This week the Scouser and I wanted to celebrate the brief pause ...

These smart and festive 4th of July recipes made me look like a kitchen genius—easy to pull off, crowd-pleasing, and perfect ...

“The New York Sub” combines a carnivore’s dream team of salami, bologna, pepperoni, ham, and provolone with crisp vegetables ...

That’s exactly what awaits at Luigino’s in Odenton, Maryland – a place where Italian comfort food transcends the ordinary and ventures into the realm of the sublime. The bright red signage beckons ...

Red wine vinegar adds bright, tangy flavor and balance to marinades, dressings, sauces and more, making everyday cooking more ...

Saturated fat: Saturated fat is something you’ll often find in salad dressing. According to the American Heart Association, ...

A classic vinaigrette recipe has a 3:1 ratio of oil to vinegar (or other acid). However, traditional French vinaigrette recipes (like the one Julia Child is known for) use a 1:3 ratio of vinegar ...

I have a secret to confess about salad dressing. I have been known, on ... traditional French vinaigrette recipes (like the one Julia Child is known for) use a 1:3 ratio of vinegar to olive oil.

The rule of thumb for vinaigrettes is usually to go with a 3:1 oil to acid ratio, but since this recipe includes Neal Bodenheimer’s raspberry shrub, which is very vinegar-forward, the ratio for ...

Salad dressing has many other uses beyond, well, just salad. Here are some creative ways to use your dressing, whether it's ...