Tribole loves this perky raspberry vinaigrette that she augments with lemony fish oil. She uses it to dress crisp baby spinach (spinach is rich in plant-based omega-3s), then tops the salad with dried ...

Last fall, Besha Rodell of LA Weekly told us that she thinks raspberry vinaigrette should never be served in a restaurant again. Martha Holmberg, however, sees hope for redemption. Martha is the ...

There are preserves makers who responsibly focus on sustenance, like jams, and then there are preserves makers who home in on impractical pleasures, like syrups and vinegars for cocktails. Call me ...

1 cup freeze-dried raspberries or strawberries (optional; see note) 4 to 5 tablespoons unsalted butter, melted For the filling: ½ tablespoon St-Germain elderflower liqueur. 1. Prepare the crust: In a ...

For Raspberry Vinaigrette: Puree ½ cup raspberries, oil, vinegar, shallot and honey in blender. Season to taste with salt and pepper. For Salad: Divide greens among plates. Sprinkle blue cheese, ...

Asparagus makes for an easy side dish to almost any main course. Photograph by Ali Eaves. Spring is springing all around, so it may be the perfect time to pick up some asparagus. It comes into season ...

1 c. apple juice1/4 c. apple juice concentrate2 T. cranberry raspberry fruit juice concentrate2 T. quality balsamic vinegar1 T. Dijon mustard1/4 t. Louisiana hot sauce (couple of dashes)1/4 c. light ...