Well I have worked closely with Steve Sando over the years as he developed the Cassoulet beans for Ranch Gordo from local Tarbais beans here. And they did re-publish my Cassoulet: a French Obsession book. So I guess that’s me! Merci.
" I recently noticed while shaking up a jar of my Usual Mustard Vinaigrette, which I absolutely love, that I was humming 'Is That All There Is' in my best inner Peggy Lee voice. "
We're getting some really great new-to-us apples right now so I'm eager to whip up the walnut parm thing - I guess it would be a riff on Waldorf salad?
The ‘tartar sauce’ dressing is delicious, but definitely needs to mellow a bit in the refrigerator before using (as noted by Emily). Just made it today.
I am somewhat obsessive about salad dressings and make many experimental dressings, so thank you for this article. I would like to see a monthly segment on salad dressings just too for up my creativity.
I've had a long week, and was going through deleting all my extraneous emails. I came to DoS, and stopped to read, since your writing always puts my thinking in another place! I'm guilty of the same old dressing, but not clever enough to sing Peggy Lee while shaking the jar. Love both these ideas. Thanks for always delicious food, and a respite from too many other things!
I’ve decided to adopt a chunky dressing for the weekend and see how many things I can eat it on, including a crusty fresh baguette. Genius, Emily!
Are you the Kate Hill with recipes on The Rancho Gordo site/and revered in the new bean book? Standing ovation, if yes. Ignore my adulation, if no.
Hi Lonni,
Well I have worked closely with Steve Sando over the years as he developed the Cassoulet beans for Ranch Gordo from local Tarbais beans here. And they did re-publish my Cassoulet: a French Obsession book. So I guess that’s me! Merci.
That tartare sauce vinaigrette would be so good on a warm potato salad.
That toasted walnut parm dressing is right up my alley.
" I recently noticed while shaking up a jar of my Usual Mustard Vinaigrette, which I absolutely love, that I was humming 'Is That All There Is' in my best inner Peggy Lee voice. "
I've felt this about wuzbands, too.
I'm obsessed with toasting walnuts!
Gonna chunk it up this weekend.
I love and use all your recipes. It’s the stuff like that Peggy Lee video that keeps me swooning.
We're getting some really great new-to-us apples right now so I'm eager to whip up the walnut parm thing - I guess it would be a riff on Waldorf salad?
The ‘tartar sauce’ dressing is delicious, but definitely needs to mellow a bit in the refrigerator before using (as noted by Emily). Just made it today.
The walnut-Parmesan dressing is delectable. Thank you!!
My goodness that parmesan walnut dressing is good! I want to eat that on everything forever!
I am somewhat obsessive about salad dressings and make many experimental dressings, so thank you for this article. I would like to see a monthly segment on salad dressings just too for up my creativity.
That chunk parm walnut dressing is going to be a staple for all my fall salads & roasted veggies!
I've had a long week, and was going through deleting all my extraneous emails. I came to DoS, and stopped to read, since your writing always puts my thinking in another place! I'm guilty of the same old dressing, but not clever enough to sing Peggy Lee while shaking the jar. Love both these ideas. Thanks for always delicious food, and a respite from too many other things!