There are countless ways to use the clear, plastic containers you often see stacked in restaurants for your own prep. Tall ones are perfect for large quantities of stocks and ice creams, while shorter ones can hide pestos and dressings away. As you are well aware, dinner routines are an essential part of the week, and storing your food prep in easy-to-see containers should help. The best part? These lids are interchangeable, so you don’t have to worry about a stray topper.
Amp up this salad favorite by grilling the romaine - a underused, yet appetizing, technique.
Serve it on its own for a light vegetarian meal or add grilled chicken for an easy weeknight dinner.
If you’re looking for a few new flavors to add to a summer potluck, bring this creamy Mexican fiesta pasta salad from @that.veganbabe. It’s vegan and can easily be made gluten free by swapping out with a different pasta. A cashew dressing gives it that cheesy texture without the dairy.
It takes a cool hand to be one of history's biggest movie stars and have your own food business. But Paul Newman wasn't just interested in the color of money. There's an absence of malice in his wading into pizza, dressings and sauces, and the funds raised for charity prove he's no hustler.
Beets and poppy seeds are a classic combination in this salad.
For those with congestive heart failure, a health care provider will often prescribe water pills to rid excess fluid and recommend restricting salt intake.
Chicken is the most common type of poultry in the world and is a popular choice in nutritional cuisines across the globe.
Serve this hearty and healthy fall salad with roasted pork tenderloin, chicken or salmon, or with your Thanksgiving meal.
Paul Thomas Anderson was already having an incredible decade with "The Master," from 2012 and "Inherent Vice," from 2014. Then, three years later, "Phantom Thread" came along and with its lush haute couture, blushing heroine, ornery genius and poison mushrooms, he somehow blew all the others out of the water. Anderson made a black romantic comedy for his eighth feature but imbued it with enough prestige dressings to elevate it above such a "pedestrian" form. — AP Film Writer Lindsey Bahr
The turkey may be the star of the show, but stuffing isn’t far behind. You can take the dressing in your carry-on luggage, inside or outside the bird, as long as it’s dry. If it’s super moist, you are better off packing it in your checked bag.
Romesco sauce, one of Catalonia's finest exports, is renowned as a dressing for seafood. But the red, nutty condiment improves almost any savory dish it touches, including vegetables, starches and proteins of all persuasions. Invented by fishermen centuries ago, soon after the arrival of New World tomatoes and peppers, it also includes almonds, olive oil, garlic, wine vinegar and stale bread. Every one of those ingredients has been in ready supply in California for years, as has been romesco sauce.
"This tastes like straight up chemicals mixed with dirty water," one taster wrote about Walden Farms, the last-place finisher.
Participants were not kind to Annie’s dressing. "I literally gagged," one wrote.
While O Organics ranch dressing from Jewel-Osco evoked childhood memories for one taster, others complained that it tasted like spoiled dairy with an overpowering tartness. Another complained that it smelled like fish or mayo, neither of which were what they wanted in a ranch dressing, and that it was too sweet.
For people who want a dressing that is on the sweeter end and without that tangy zip, this is the one for you. Although it had an egg-forward flavor and a thinner consistency than others, tasters complained that it "lacked something to tie it together."
The farmers markets of summer get all the glory, but pound for pound, the winter markets have more guts. These off-season centers of homegrown commerce, which run from about Halloween through Easter, are like the distilled essence of their summer counterparts, smaller but more potent. Cuter — with more hot cocoa on tap.
It took me the longest time to warm up to winter squash. I can’t put my finger on why I was so resistant to it; but never mind, I am now a big fan.
It isn't true what they say about cooking radicchio.
Some like it grilled like a steak or simmered into a comforting stew. Others say it tastes delicious when roasted and stuffed like a Thanksgiving turkey. No matter how it’s prepared, most agree that as a distinctive Alaska delicacy, moose heart is hard to beat.