These six words will make you make better food
of boxed macaroni, Lunchables, and frozen pizza bites. But there were a few things my mom always made from scratch, and salad dressing was one of them. Her go-to was a parsley vinaigrette. It went on everything we ate: tuna, roasted vegetables, cold bean salads, and sliced red peppers . I discovered Ranch at my best friend's house, Thousand Island at the local pizza place, but in our house it was always this vinaigrette.
After college, bumbling around my own kitchen for the first time, I was a terrified cook. If I didn't have an ingredient or the right amount, I wouldn't make the thing. I wouldn't so much as brew a pot of tea without looking up the steeping time. For graduation, my mom had made me a scrapbook of family recipes, and I followed them slavishly, especially that parsley vinaigrette. Soon enough I had it memorized.
Time passed, and I made mistakes in life and in cooking. I broke my food processor. I lost my tablespoon under the fridge. I went on a misguided diet and stopped eating salad dressing, a great personal tragedy I'd rather forget. When I came back to reality, I let go of a lot of food rules. Without even thinking about it, I started messing with the vinaigrette. It calls for, because Dijon is a godly condiment.
But here's the payoff you're waiting for: Fudging this recipe taught me more than just how to make a foolproof salad dressing that everyone loves. It taught me that the building blocks of good food are basically the same no matter what you're making:. When I'm flying without a recipe, these words are my safety net every time. They've gotten me killer stir-fries, bright soups, and meaty ragùs.
If you've been cooking for a while or spent time with a lot of Mark Bittman recipes, maybe this isn't a revelation to you. But it took me close to a decade of salad dressings to figure it out, and if I can save you even some of that time, I'm willing to look like an amateur in front of all mycolleagues. And, while I'm at it, let me admit that raw red peppers are still my salad of choice.
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