The secret to a creamy, emulsified dressing or vinaigrette is mustard. You’ve probably noticed that when you combine oil and vinegar in a bowl they form separate layers. If you whisk the mixture it will combine only for a brief period, then separate out again. Mustard helps thicken liquid sauces by absorbing some of the liquid and allows the suspension of one liquid in another. Try this savory-sweet combination over crisp salad greens or buttercup lettuce or as a dipping sauce for the Oven-fried Chicken Breasts with Pecan Crust (page 102). If Vidalias are unavailable, use another sweet onion, such as Walla Walla or Texas Sweet.
Turn humble onions into this thrifty yet luxe pasta dinner.
As energizing as an energy bar, with a much simpler ingredient list.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
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.
Spiced, tender meatballs get cooked atop a bed of rice pilaf speckled with pistachios and plump golden raisins in this quick, one-pot dinner.