A great green salad has always been a staple on my restaurant menus and on my table at home. The combination of Dijon mustard, good-quality vinegar, and olive oil gives tender green leaves their raison d’être. There is no olive oil in this dressing and it still tastes great. I kept the Dijon mustard in the mix because it’s very low in fat—and because few ingredients can pack a punch like Dijon mustard. Yogurt, lemon juice, and aromatics like tarragon and fennel round out the dressing. You’ll never again eat a green dressed with artificial-tasting, gloppy, low-fat dressing.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.