Award-winning author of six books, Laura Werlin is a nationally renowned expert on American artisan cheese, focusing on cheese and wine pairing. She frequently presents at such popular events as ...

Whenever my husband and I go out to eat, he always orders a classic wedge... The post Wedge Salad with Iceberg and Blue ...

Make the buttermilk blue cheese dressing: In a small bowl ... and a generous pinch each of salt and pepper. Assemble the salad: Tear away any bruised outer leaves from lettuce and slice heads ...

The classic American Cobb salad is based on chopped salad leaves, with chicken or turkey, bacon, eggs, avocado, blue cheese and chives. You can arrange all the topping ingredients in pleasing ...

Make the dressing for the salad by whisking together ½ tsp Dijon mustard, 2 ½ tsp cider vinegar, 4 tbsp walnut oil, 1 tbsp olive oil (not extra-virgin), and ½ tsp crème de cassis. Season to taste.

1. In a small bowl, whisk together the vinegar, salt, a pinch of pepper, mustard, and honey. 2. Gradually whisk in the oil ...

crumbled blue cheese and other salad-y ingredients to go at with a knife and fork. The wedge salad became a trend on steakhouse menus about a century ago, and remains one of the most appealing ...

Tuna salad is a lunchtime staple, traditionally made with canned tuna, mayonnaise, and perhaps some chopped onion or celery ... garlicky zing, while blue cheese offers an earthy, salty note.