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recipes leeks vinaigrette
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(66)
Easy
Recipes
Cutting the leeks into rounds is an update on the classic presentation—and makes them easier to serve to a crowd.
4.0
(4.14)
Vegan
Recipes
Despite being a timeless classic, it’s probably been a while since you made this dish. Entertaining bonus: It gets better as it sits, which means you’ll be rewarded for making it ahead of time.
4.7
(4.7)
Quick
Recipes
Must love lemon.
4.0
(3.91)
Easy
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Like baked pasta in anchovy cream, a savory pistachio-crusted galette, and roast chicken with caramelized leeks.
Quick
Recipes
Herbs in the dressing beg for herbs in the salad, too. We like to toss this vibrant, green vinaigrette with Bibb lettuce and lots of the tender herbs—like mint, chervil, and parsley. This recipe will dress about 8 cups of mixed greens, and you’ll want to use it all up at once—and close to when you start chopping (the garlic and chives won’t let this last longer than a few hours). Freshness is key here!
3.4
(3.36)
Quick
Recipes
This lemony dressing is the classic vinaigrette, and the recipe is too easy not to make.
4.0
(3.82)
Easy
Recipes
Exactly what you want when dinner NEEDS to be salad, and salad NEEDS to be dinner.
4.5
(4.47)
Recipes
You can—and you should!—eat fried slices of lemon in your salad. (Trust us.)
4.0
(4.13)
Quick
Recipes
No more excuses for store-bought salad dressing.
4.0
(4)
Articles
(161)
Cooking
Like onions or scallions, raw leeks upgrade sandwiches, soups, and more.
Aleksandra Crapanzano
Cooking
It features a whole lemon—rind, pith and all.
Ali Francis
techniques
Learn how to emulsify your vinaigrette so that it'll actually stay as silky-smooth as you intended.
Rick Martinez
Cooking
It’s so pretty, you almost won’t want to eat it.
Emma Wartzman
techniques
Not only does homemade salad dressing taste better than the bottled stuff, it's easy to whip up. Here's how to make a vinaigrette.
Rochelle Bilow
Cooking
When local lettuces rear their heads, it's time to make summer salads—with a dressing perfectly appropriate for the greens. Here's how, with 4 recipes
Melissa Hamilton
Videos
(264)
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Chef Hillary Sterling shares her restaurant techniques for cooking better vegetables. Learn how to cook restaurant-quality vegetables at home, from salt-baked zucchini and eggplant to garlicky sautéed spinach, olive oil-poached artichokes, and perfectly blanched asparagus, broccoli, and peas. These professional cooking tips improve flavor, texture, color, and more, making vegetables the star of the show.
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Produced by Bon Appétit with FarmToFork™ | Kick up the heat with FarmToFork™ Spicy Marinara Sauce topping layers of bubbly baked cheese and roasted red bell peppers.
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Refreshing and colorful, this quick clementines recipe makes you forget the best citrus is around during the coldest months.
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Produced by Bon Appétit for Colavita | This flavorful chicken and bread salad featuring Colavita® Olive Oil will become your new go-to dinner. It has everything you're craving and it's easy to make.
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Make this recipe from Caesarstone and Bon Appétit
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Produced by Bon Appétit with FarmToFork™ | Replicate the flavors of Sicily with this one-pot recipe featuring FarmToFork™ Caramelized Onion and Roasted Garlic Sauce