Some people wonder if chefs eat fancy food all the time. When they ask me, I’m always tempted to throw my head back and laugh, then affect my thickest French accent and say, “But of course...Read More
In honor of the return of iceberg lettuce, I came up with a salad dressing that would add a bite to counterbalance the cool crispness of the lettuce. Then I added horseradish....Read More
This is a light, creamy vinaigrette for bitter leaf salads. It is very low fat, but the walnuts act as an emulsifier, so you can add as much as double the oil the recipe calls for....Read More