Make

Tip

You'd be amazed what this does to a veggie + grain dish.

Anchovy Vinaigrette

A two-minute dressing that adds tremendous flavor to bitter leaves or any salad.

Makes about 1/2 Cup

6 olive oil–packed Spanish anchovies

2 teaspoons Dijon mustard

2 tablespoons red wine vinegar

1/3 cup extra virgin olive oil

freshly ground black pepper

1. Whiz the anchovies, mustard, and vinegar together in a blender, being sure to get the anchovies completely pureed.

2. With the motor on, slowly stream in the olive oil.

3. Season to taste with pepper.

From My Father’s Daughter.

You may also like
recipes
Coconut Flour Pancakes

We love these gluten and dairy-free pancakes so much, they’ve replaced the originals in our kitchen.

Read More
recipes
Turkey Schnitzel

A wholly Israeli dish, we sometimes skip the flour to make this delicious comfort food kosher for Passover. Kids love this either way.

Read More
recipes
Stuffed Baked Potato

"There is something about a baked potato that is so comforting that many of us eating alone enjoy making a meal of it. You can enhance it with whatever seems appealing..." writes Judith Jones.

Read More

You first

Get Thursday's Note from GP, including
exclusive tips and behind-the-scenes photos.