Combine first 6 ingredients in a small jar; season vinaigrette to taste with salt and pepper. Shake to blend. DO AHEAD: Vinaigrette can be made 1 week ahead. Cover and chill. Shake before using.
Stuffed Chicken Breasts
This information is per serving.
Grilled Mahi Mahi Tacos
Bourbon Barbecue Sauce
Pecan Crusted Pork Tenderloin
As I mentioned in my last post, the first half of January...more
A few days over the past couple of weeks, the weather has cleared...more
This last push before Christmas always gives me a surge of energy. ...more
Photos Recipe Make the caponata: In a heavy skillet heat 2 tablespoons of the oil over moderately high heat until... more
Apple Cider Doughnuts
Peanut Butter Cake
Photos Recipe Combine 1/4 cup water, cilantro, sliced jalapeno, lime juice and...
Photos Recipe Soak skewers in water 30 minutes. Pound garlic, chile, and...
Photos Recipe Chill two small plates for testing jam. In heavy 5-quart...
Copyright © 2017. Science of Cooking