A Mustardy Dressing

December 14, 2011

Ingredients

You really don’t need much mustard, and it should be the mild Dijon variety if it isn’t to overpower the leaves. A half teaspoon is enough, beaten into the vinegar of the classic dressing above just before the oil.

Tender

Treat collards like salad greens with a walnut-speckled dressing.

Full of crunchy veg and a miso-maple dressing.

Brown butter, pecans, sage, bacon. What could be better?

The antithesis of a haphazardly chunked together fruit salad.

Sticky-sweet mall-style bourbon chicken gets a fall makeover.

A fam-favorite, 30-minute dinner we have on repeat.

A fancy-feeling dish that comes together in 20 minutes.

Cut into little squares for an appetizer, or serve wedges for a vegetarian main or standout side.