TIP OF THE DAY: Pickle Vinaigrette

Save that brine: It makes great vinaigrette. Photo courtesy Rick’s Picks.   Here’s another condiment tip from chef Johnny Gnall: PICKLING BRINE + OIL = VINAIGRETTE It couldn’t be simpler: The next time you finish a jar of your favorite pickled treat, be it jalapeños, pepperoncinis or good, old-fashioned dill pickles, save the brine for…
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TIP OF THE DAY: Mustard In Your Vinaigrette

Dijon mustard atop mustard seeds. Photo by Saidi Granados | THE NIBBLE.   You may have seen mustard listed as an ingredient in vinagrette. It adds delicious flavor, but it also serves as an emulsifier, so the dressing doesn’t break back into separate oil and vinegar layers. You can use prepared Dijon mustard, or–if you…
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GOURMET GIVEAWAY #2: Wish-Bone Ranch Salad Dressing

Wish-Bone Salad Dressing has just revamped its popular Ranch dressing and is giving it to three lucky winners. The prizes also include a travel salad container with an ice pack, to keep salad-on-the-go fresh and crisp. Loaded with the flavor of herbs, garlic and a hint of tangy buttermilk, Wish-Bone’s smooth and creamy Ranch dressing…
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TOP PICK OF THE WEEK: Verjus

For a few years now, verjus (vair-ZHOO) has been adopted in top culinary circles. But few consumers, even those who love to cook, know what it is. Verjus is the juice pressed from unripe grapes. The name means green juice in French, but the product dates back to at least ancient Rome (where it was…
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