It is so easy to make a vinaigrette, the classic French salad dressing, that I can’t fathom why so many people living alone go out and buy bottled dressings. Not only do they pay more, but the dressing never tastes as fresh, and you can’t vary the seasonings as you wish. So I beg you to make your own vinaigrette as part of your cooking life. The amounts I’m giving will be enough to dress two or three small salads, but you can double or triple the quantities if you’re an avid salad consumer and want enough dressing to see you through the week. Just refrigerate the extra in a jar, tightly sealed.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
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.
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.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.