Alt is a busy guy. He’s writing another cookbook (his first, The Food Lab, just sold its millionth copy.) He’s a columnist ...

One of the perks of this dish is its flexibility. Other than the required iceberg lettuce, English peas and onions, the cook ...

Your best bet for salad dressing? It could be to make it yourself ... raspberry vinaigrette mixed with a dairy substitute. Kraft Classic Caesar is overwhelmed by black pepper; Whole Foods 365 ...

These three easy salad dressings ... marie-rose dressing (aka seafood cocktail sauce) with cooked prawns and serve with Little Gem lettuce leaves or shredded iceberg lettuce for a classic prawn ...

Explore the SHOP Enter, SideDish Classic ... up a taco salad, or even adding a little zing to your roasted veggies. Perfectly nutty with a hint of umami, the Creamy Sesame Dressing is what your ...

And Seattle does a fine job living ... spicy proof that riffing on a classic can totally pay off. Charred peppers get whizzed ...

On the fourth episode of Seattle Eats with Tan Vinh, cook book author J. Kenji López-Alt and I talk about teriyaki chicken and much more, including a scoop on a famous restaurant in Bogotá ...

Reviewed by Dietitian Emily Lachtrupp, M.S., RD Getty Images When I was growing up in Iowa, if I was eating salad, it was primarily as a vehicle for bottled dressing. Preferably ranch. I didn’t ...

For the salad dressing: 100ml red wine vinegar1 tsp Dijon mustard 1 tsp dried oregano 1. To make the flatbread dough, place the flour, salt and baking powder in a mixing bowl and mix well.