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videos making vinaigrette
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(109)
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This easy recipe for tangy red wine vinegar dressing has a kiss of Dijon mustard and maple syrup for balance. Highly adaptable, it comes together in a flash.
4.0
(4.17)
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Must love lemon.
4.0
(3.91)
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No more excuses for store-bought salad dressing.
4.0
(4)
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A classic vinaigrette takes notes from sweet-and-sour Italian agrodolce, featuring tangy raisins and lightly pickled shallots.
5.0
(4.75)
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You can—and you should!—eat fried slices of lemon in your salad. (Trust us.)
4.0
(4.13)
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Exactly what you want when dinner NEEDS to be salad, and salad NEEDS to be dinner.
4.5
(4.47)
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Letting just-grilled, still-warm peppers marinate in a bright and punchy vinaigrette allows the flavors to permeate even further.
5.0
(5)
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Always make more salad dressing than you'll need. It takes no longer to mix a big batch, and it means tomorrow night's salad will be ready in minutes. This recipe makes enough vinaigrette for three large salads.
3.6
(3.59)
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Make this easy recipe for Marinated mozzarella balls at the last minute or up to two days in advance. It’s the perfect appetizer to pair with an antipasto platter or charcuterie board.
4.7
(4.67)
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Salting the citrus draws out some of the juice, which becomes part of the vinaigrette.
3.3
(3.25)
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This lemony dressing is the classic vinaigrette, and the recipe is too easy not to make.
4.0
(3.82)
Articles
(96)
Cooking
It features a whole lemon—rind, pith and all.
Ali Francis
Cooking
Homemade salad dressing is the easiest way to improve your salads and impress your guests. Here's how.
Alex Delany
techniques
Learn how to emulsify your vinaigrette so that it'll actually stay as silky-smooth as you intended.
Rick Martinez
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
A dash of cured pork in the dressing takes these Green Beans with Salumi Vinaigrette from salad to serious appetizer
Sam Dean
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
(242)
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To gear up for Cinco de Mayo, Carla and Rick make Margaritas together with Cointreau and fresh ingredients, then have a virtual fiesta with fresh salsa and guac. Carla shakes up The Original Margarita – Cointreau, tequila & lime – and Rick shakes up his riff on the original, the Mora Picosa.
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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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We challenged resident Bon Appétit supertaster and test kitchen director Chris Morocco to recreate Julia Child's coq au vin recipe using every sense he has - other than sight. Does Chris have what it takes to recognize and reproduce the layers of flavor in this iconic dish?
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In this episode of 'Food Film School', Epic Meal Time's Harley Morenstein reviews some of the internet's most popular food videos on YouTube, Facebook, and Instagram, including the biggest french fry, anytime chili and pickle videos out there.
"Check out Bacon in a Bag and Taco in a Bag, EpicMealTime’s new jerky snacks now available at participating 7-Eleven stores. http://www.supersnacktime.com
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Jon Shook and Vinny Dotolo take Bon Appétit inside the kitchen of their namesake LA restaurant to share the secret to their fusilli pasta with spicy vodka sauce.
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Bon Appétit’s Brad Leone is back for episode 66 of It’s Alive, and this time he’s making an open-face tomato sandwich. Join Brad as he fires up the grill, blisters some Flavor Bombs, and tries to remember the name of that one song that goes “la la la lala laaaa la laaaa.” Make sure your permission slip has been signed because we’re also going on a field trip to Michigan to see how tomatoes are grown and harvested in a greenhouse environment.
Filmed on 2/24/20 and 3/10/20