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 ...

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 ...

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 ...

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, ...

1.Place raspberries and vinegar in a large bowl and crush lightly. Allow to stand for 1 week, stirring every day. 1.Strain mixture through a jelly bag or muslin-lined strainer. Measure juice and add ...

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 ...