Samin Nosrat, an expert on the elements of good cooking, has discovered one that's central to her favorite salad dressing in ...

F&W chefs share their tips for making restaurant-worthy salads, from using fresh herbs to dressing your greens evenly.

Here are our top tips for turning a sad salad into a power-packed, plant-based meal.

This elegant yet hearty salad of greens and herbs dressed with a Dijon vinaigrette and topped with chèvre, ham, and eggs, ...

Say goodbye to boring recipes ... pear. Simply blend the juice of one prickly pear with olive oil, vinegar, honey, and mustard until smooth. Season with salt and pepper to taste. This dressing ...

Combine the pears, butter, honey, balsamic vinegar and sugar and roast in a baking tray at 180°C for 10 minutes or until slightly soft and browned. Place the pastry squares on a lightly greased baking ...

A great salad dressing comes down to a tasty balance of tanginess, saltiness, and richness. The classic ratio for a French vinaigrette is 2 parts oil to 1 part acid. Personally, I prefer a ...

“Often, fruity types of salad dressing, like a raspberry vinaigrette, will be higher in sugar content,” Taub-Dix said. Other popular salad dressings that use sugar include honey mustard, sweet Italian ...

Preheat the oven to 200C/400F/Gas 6. For the roasted pears, heat the butter in an ovenproof frying pan. Add the pear wedges and caster sugar and fry for a few minutes until lightly golden.