If French dressing is one of your favorites, keep this recipe at the ready; it’s destined to become your go-to. Apple-cider vinegar, celery seed, and dry mustard make its flavor…
This dressing has a slightly mellower flavor than its close cousin, Japanese-Style Carrot-Ginger Dressing. Try it as a marinade for chicken, seafood, or pork.
The punch of this dressing relies on the brand of Dijon you use (and they can vary wildly). If you’re looking to increase the heat, add a pinch or two…
This dressing improves with time. The flavor is best if you can let it sit for at least an hour before serving. Serve with chicken legs, salmon, and—oh, yeah—salad.
The fresh, sweet, zesty flavors of this dressing make it an easy match for grilled or roasted vegetables, but give it a try as a topping for oysters on the…
Adding herbs and zest to the warm honey helps to release their fragrant essential oils and flavor. This is a can’t-miss drizzled on creamy burrata.
Freshly cracked black peppercorns add depth and complexity to this creamy dressing. Use a spice grinder or adjustable pepper mill on the largest setting to crack whole ones. Store them…
Green goddess dressing is good on almost anything and is always great as a dip. Try it in place of hollandaise on asparagus or eggs Benedict.
Avocado provides the creamy richness of mayonnaise in this dressing. I’ve also added some arugula for a bitter balance. Try it with crudités and chicken wings or use it in…
Bitters add depth and balance to this dressing. I use celery bitters in everything from this dressing to Bloody Marys to beef stew and gravy. Delicate with a zing, this…
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