Modern salad dressings are pretty predictable, but that wasn't always the case. Old-school dressings were made with ...

The incredibly crunchy and refreshing iceberg wedge salad is served with a satisfying tahini green goddess dressing. Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook ...

Fresh produce is popping out of the ground, and farmers markets are opening across the country, with tables stacked high. It’s hard to resist the bounty of all these just-picked vegetables, but once ...

Drizzle this creamy dressing over your next wedge salad, or set out a bowl to use as a dip for celery and wings. Chandra Ram led the digital food strategy for Food & Wine. She has more than 15 years ...

This is my go-to salad dressing. A classic vinaigrette is typically 1 part acid to 3 parts oil, but I like a little extra zing, so I use 2 parts acid and combine vinegar with lemon juice. Technique ...

Welcome to Never Fail, a semi-regular column where we wax poetic about the recipes that never, ever let us down. This week: the homemade ranch dressing that Basically editor Amiel Stanek just couldn't ...