Dressings
Bottled dressing is a compromise. This is the whole shelf the rest of the site leans on — vinaigrettes first, then a creamy one, one emulsified with egg yolk, and one built on peanut butter. Learn the vinaigrette ratio and the others are variations on it. Ten minutes, one jar, real payoff.
dressingRed Wine Vinaigrette
Classic Mediterranean pour with oregano and a hit of garlic.
10 min·easyStart here. Learn this ratio and most of the others become variations on it.
dressingMaple Dijon Vinaigrette
Sweet-tart pour that clings to kale like it was made for it.
10 min·easyMustard does the emulsifying, maple does the rounding. Vegan by construction.
dressingCitrus Honey Vinaigrette
Orange, lemon, and honey — bright enough to cut through roasted beets.
10 min·easyCitrus in place of vinegar, honey to take the edge off. Shake it again as it goes on.
dressingButtermilk Ranch
Cold, herby, tangy — the correct ranch, not the bottled kind.
45 min·easyThe creamy base. Made properly it rests half an hour before it tastes like anything.
dressingAnchovy Caesar Dressing
Punchy, creamy Caesar built on real anchovies, egg yolk, and grated parm.
15 min·hardThe hardest thing on the site: a real emulsion, built on a pasteurized yolk.
dressingPeanut Lime Dressing
Bright, nutty, and just spicy enough — the backbone of any Thai crunch bowl.
10 min·easyThins with water, not more oil. Built for cabbage and anything else with crunch.