Caesar Salad with Tuscan Kale

Tuscan caesar salad dressing must have plenty of briny anchovies,dijon, worcestershire sauce, lots of lemon juice and a rich, fruity extra-virgin olive oil!

Puntarelle Alla Romana (Puntarelle Salad With Anchovy and Garlic Dressing)

In this classic Roman dish, crisp, juicy shreds of puntarelle, the mild-mannered bitter green, are tossed with a potent anchovy- and garlic-heavy dressing.

Spicy Kale Caesar

The NEW Way to Make a Caesar Salad (Spicy Kale Caesar) The NEW Way to Make a Caesar Salad (Spicy Garlic Confit Kale Caesar salad with Sesame Stick Breadcrumbs)

The Best Caesar Salad

Our Caesar salad takes the best from Julia Child's and Caesar Cardini's recipes: crisp inner romaine leaves, crunchy croutons, and a little or a lot of anchovy, as you like, all tossed together in a creamy dressing.

Kale Caesar Salad

The key to a great kale Caesar salad is to marinate the kale in olive oil while you prepare the dressing and croutons. Oil breaks down the tough leaves, turning them tender-crisp.

Caesar Salad

Caesar Salad has stood the test of time becauseit's darn good! This homemade Caesar Salad Dressing rivals any restaurant - store bought does not compare.

Lemon-Pepper Vinaigrette, Two Ways Recipe | Cook the Book

In his latest cookbook, Michael Ruhlman has included a dressing model that every home cook should try: Lemon-Pepper Vinaigrette, Two Ways. It's a tangy dressing made from lemon juice, olive oil, garlic, Parmigiano, and pepper that can be whisked up in just a few minutes or transformed into a stand up Caesar with the addition of an egg yolk and a few anchovies. It's the sort of light, lemony dressing that gently coats leaves of crisp romaine perfectly, making for a salad that acts at a simple, br...

Roasted Delicata Squash and Kale Salad With Hazelnut-Parmesan Crumble

Sheet-pan roasted delicata squash and kale with a mustardy vinaigrette and a savory hazelnut crumble.

Pappardelle With Duck Ragu From 'Roberta's'

The pasta chapter in the Roberta's cookbook is primarily about fresh pasta. There are a couple of recipes that call for dried, but if you want to cook Roberta's pasta, you've got to be prepared to pull out a pasta machine. Carlo Mirarchi's basic pasta dough is egg-rich and a beautiful shade of yellow. It pairs well with countless sauces and fillings, and today we'll be braising a rich and meaty duck ragù.

Green Salad With Pickled Mushrooms, Cucumbers, Onions, and Pecorino

Bright pickled vegetables make for a bracing, refreshing salad that goes great with grilled meats.