I made Ina Garten's lemon vinaigrette, which requires four simple ingredients. I used the dressing on everything from salmon to Broccolini.

Pad prik king (red curry chicken and green beans): This dry curry from Alexa Weibel comes together almost instantly in the ...

I make this dressing, it’s the French Dijon vinaigrette that they have in all French restaurants when you go to France,” said ...

While there are tons of recipes out there, this one — which comes from my girlfriend Sonia — is my everyday vinaigrette. It's a mixture of olive oil, lemon juice, garlic, and Dijon mustard.

Finally, I decided to make the vinaigrette into a dipping sauce for sweet potato wedges. I sliced four scallions, added them to one batch of the vinaigrette, and let the mixture sit for 30 minutes.

A vinaigrette consists of three parts oil to one part vinegar (or other acid) along with salt and pepper. Once you have that down, you can experiment with different vinegars, oils and seasonings.

1. In a bowl, whisk the balsamic and sherry or white wine vinegars with a generous pinch each of salt and pepper. 2. Gradually whisk in the oil. Taste for seasoning and add more salt and pepper, if ...

A vinaigrette without any fresh ingredients (i.e. dairy, shallots, or fresh herbs) will last in your fridge for upwards of two weeks; and one with fresh ingredients will last about a week.