Moroccan Preserved Lemons by Amos Miller

Moroccan preserved lemons are an absolute necessity to complete dishes from salads to tagines (stews). Extremely easy to make, adding a unique flavor and texture to the dish, I have kept preserved lemons for as long as a year in the 'fridge without any problem. After all, you're basically talking about lemon juice and salt. But you…

5 Incredibly Delicious Low Fat Salad Dressings by Skinny Kitchen with Nancy Fox

First, I’m sharing my recipe for a fantastic, skinny ranch dressing. It’s so easy to make with just 3 ingredients, and taste even better than most fattening ones bought at the supermarket! The other fabulous four dressings use this skinny ranch dressing as a base. Amazingly, the dressings themselves are not Ranch dressings but rather…

PARSLEY oil sauce topping and its uses by Foodessa

Vibrant, green parsley mixed with oils turns out a simple and yet versatile sauce. Several recipes benefit from either this sauce as an ingredient or just as a blanket over top. For a dedicated post...refer to: http://www.foodessa.com/2017/03/parsley-oil-sauce-and-uses.html

Balsamico Dip by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Balsamico Dip

Blackberry Vinegar by A.L. Wiebe

I have been making this vinegar for years, and it can be used in such a variety of ways, that I really cannot imagine my pantry being without it. I use it as a salad dressing, with chicken, turkey, and fish dishes. You do not have to use blackberries, as raspberries work well in this too. I imagine that strawberries would be a…

Green Goddess Dressing and Veggie Dip by myra byanka

I love this stuff. You can leave out the anchovies, and it will still be good.

Easter Egg Salad with Shrimp and Sesame Ginger Dressing by Debi Shawcross

Creamy Italian Dressing by Chef Smith

Green Goddess Dressing by Chef Smith

Salad dressing 101 by Chez la mere

Courtesy Michael Smith

Balsamic Dressing by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Balsamic Dressing

Creamy French Dressing by Chef Smith

Buttermilk Ranch Dressing by Chef Smith

Garlic Vinaigrette by Alice Waters

Garlic vinaigrette is the dressing I make most often. The quantities that follow are only an approximate guide because garlics, vinegars, and oils vary so much in strength and intensity. The first step in making vinaigrette is to macerate garlic in vinegar and salt. The vinegar softens the raw taste of the garlic, and the salt tames…

Warm Bacon Dressing by Chef Smith