Aaron Franklin Teaches Texas-Style BBQ

Alice Waters Teaches The Art of Home Cooking

Dominique Crenn Teaches Modern Vegetarian Cooking

Gabriela Cámara Teaches Mexican Cooking

Gordon Ramsay Teaches Cooking I

Gordon Ramsay Teaches Cooking II: Restaurant Recipes at Home

Madhur Jaffrey Teaches Indian Cooking

Mashama Bailey Teaches Southern Cooking

Massimo Bottura Teaches Modern Italian Cooking

Michael W. Twitty Teaches Tracing Your Roots Through Food

Niki Nakayama Teaches Modern Japanese Cooking

Ron Finley Teaches Gardening

Roy Choi Teaches Intuitive Cooking

Thomas Keller Teaches Cooking Techniques

Thomas Keller Teaches Cooking Techniques III: Seafood, Sous Vide, and Desserts

Wolfgang Puck Teaches Cooking

Yotam Ottolenghi Teaches Modern Middle Eastern Cooking

Recipe: Oatmeal Risotto

Grow Your Own Food: Greens & Legumes

Grow Your Own Food: Sweet Potatoes

Finding Your Creativity

Mastering Ingredients: Vegetables & Herbs

Big-Pot Blanching: Asparagus

Braising: Artichokes 

Purée: Potatoes 

Purée: Parsnips

Roasting: Zucchini

Baking: Beets

Red Wine Poached Egg, Asparagus, and Mushrooms

Pomme Purée

Panchan: Blanched Vegetables

Meet Your Instructor: Yotam Ottolenghi

“Spin-Painted” Beet

Melon: Enhanced

Asparagus

Seasonal Vegetables

Cook Delectable Vegetable Soups

Cooking For Your Pantry: Alice’s Staples

Cooking From Your Kitchen Garden: Salsa Verde

Recipe: Tuna Sashimi

Recipe: Roasted Branzino

Salsa Verde Cruda & Salsa Brava | Raw Salsas

Grow Your Own Food: Herbs

Meet Your Instructor

Ancestral Foodways: Keeping Recipes Alive

Accara: Black-Eyed Pea Fritters

Baking: Salt-Baked Branzino With Fennel and Red Pepper Vinaigrette

Mother Sauce: Kogi Vinaigrette

Kogi Taco Part II: Slaw, Toppings, and Assembly

Veggie Spread: Grilled Carrots With Labneh and Dukkah

Introduction

An Evolution of Pesto

Sogliola al Cartoccio (Mediterranean-Style Sole)

Craft Nutritious, Flavorful Meals

Succotash

Pescado a la Talla | Red and Green Roasted Fish With Refried Beans

Foodways of the Transatlantic Slave Trade

The Birth of Soul Food

Okra, Corn & Tomato Stew

Main Courses: Celebration Rice with Saffron and Sweet Spiced Lamb

Spice Fundamentals: Roasted Cumin and Garam Masala

Exploring Spices: Potato A Thousand Ways

South Asian Meats: Aloo Gosht 

Essential Indian Vegetables: Cauliflower With Asafetida and Cumin

The Magic of Rice: Basmati and Biryani

Comforting Legumes: Dal

Embellish Every Morsel: Tamarind Chutney (Condiments)

An Indian Feast: Sample Menus

Create Flavorful Indian Dishes

A Vegetable Lunch: Roasted, Steamed, and Raw

Recipe: Farro Salad with Roasted Carrots

Planting a Revolution

Make: Chicken Suprême with Root Vegetables

Vegetables: An Introduction

Glazing: Carrots

Gnocchi with Pomodoro

Sous Vide Cooking: Getting Started

Crispy Duck with Red Endive and Spinach

Cauliflower Steak, Olives, and Mushrooms

Roasted Eggplant With Basil and Feta

Passatelli Part 1: Vegetarian “Broth of Everything”

Cabbage

Learn to Caramelize Vegetables

Aaron’s Journey to Pitmaster

A Market Fresh Dinner: Planning and Prep

Coming Back to the Table

Wolfgang's Culinary Philosophy

The Art of the Details

Kaiseki Cooking

Otsukuri: Traditional Tuna Sashimi 

Ichigo Ichie

Conclusion 

Tagliatelle With Hand-Chopped Ragù (Meat Sauce)

“Better Than Panettone” Soufflé

Bonus: The Story Behind Two Dishes From Osteria Francescana

Showcase Stunning Dishes

Food & Drink

Teaches Intentional Eating

Michael Pollan

Michael Pollan Teaches Intentional Eating

Teaches Cooking Techniques II: Meats, Stocks, and Sauces

Thomas Keller

Thomas Keller Teaches Cooking Techniques II: Meats, Stocks, and Sauces

Teaches Bread Baking

Apollonia Poilâne

Apollonia Poilâne Teaches Bread Baking

Teaches Texas-Style BBQ

Aaron Franklin

Teaches The Art of Home Cooking

Alice Waters

Teaches the Art of Home Cooking

Teach Mixology

Lynnette Marrero & Ryan Chetiyawardana

Lynnette Marrero & Ryan Chetiyawardana Teach Mixology

Teaches Southern Cooking

Mashama Bailey

Teaches Wine Appreciation

James Suckling

James Suckling Teaches Wine Appreciation

With Emily Wines

A Sommelier's Snob-Free Guide to Wine

Teaches French Pastry Fundamentals

Dominique Ansel

Dominique Ansel Teaches French Pastry Fundamentals

Teaches Cooking

Wolfgang Puck

José Andrés with Special Guest Chefs

Food, Stories, and Connections

Teaches Mexican Cooking

Gabriela Cámara

Teaches Gardening

Ron Finley

Teaches Cooking I

Gordon Ramsay

Teaches Modern Japanese Cooking

Niki Nakayama

Teaches Tracing Your Roots Through Food

Michael W. Twitty

Teaches Cooking Techniques

Teaches Cooking Techniques I: Vegetables, Pasta, and Eggs

Teaches Cooking Techniques III: Seafood, Sous Vide, and Desserts

The Greatest of All Time

GOAT

Teaches Cooking II: Restaurant Recipes at Home

Teaches Intuitive Cooking

Roy Choi

Teaches Modern Middle Eastern Cooking

Yotam Ottolenghi

With Leading Experts

Brain Health

Brain Health with Leading Experts

Teaches Indian Cooking

Madhur Jaffrey

Gut Health

Gut Health with Leading Experts

Teaches Modern Italian Cooking

Massimo Bottura

Teaches Modern Vegetarian Cooking

Dominique Crenn

Sohla El-Waylly with Special Guest Chefs

Breakfast All Day

https://players.brightcove.net/5344802162001/1cMNiwC9oQ_default/index.html?videoId=6207095500001

The combination of grilled carrots, labneh, and dukkah makes for a beautiful appetizer. Learn how to make and plate Chef Yotam Ottolenghi’s carrot dish. “It's so nice to make a humble ingredient like a carrot look so stunning,” Yotam says.

Yotam Ottolenghi Grilled Carrots With Labneh and Dukkah Recipe

Grilled carrots are fresh carrots that cook on a wood, gas, or charcoal grill. Grilling is when you cook food on a metal grate over a direct heat source. To enhance the flavor of the vegetables, you can toss carrots with a marinade of olive oil, lemon juice, salt, and pepper. You can also drizzle balsamic vinegar or maple syrup over the top of the carrots after grilling. Grilled carrots are a popular side for burgers, [BBQ chicken](https://www.masterclass.com/articles/sides-for-bbq-chicken), and other summer dishes.
Grilled carrots with <a href='https://masterclass.com/articles/how-to-make-labneh' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://masterclass.com/articles/how-to-make-labneh","linkCopy":"labneh","category":"automated-link"}' automatic='true'>labneh</a> and dukkah is a popular Mediterranean vegetable dish. Labneh, also spelled labne, is a Middle Eastern (and particularly Lebanese) strained yogurt. Labneh is spreadable like cream cheese and tangy like <a href='https://masterclass.com/articles/how-to-make-sour-cream' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://masterclass.com/articles/how-to-make-sour-cream","linkCopy":"sour cream","category":"automated-link"}' automatic='true'>sour cream</a>. [Dukkah](https://www.masterclass.com/articles/easy-dukkah-recipe) (also spelled dukka or duqqa) is a spice blend that usually contains toasted and coarsely ground sesame seeds, coriander, cumin, salt, pepper, and hazelnuts. To prepare this dish, which Chef [Yotam Ottolenghi](https://www.masterclass.com/classes/yotam-ottolenghi-teaches-modern-middle-eastern-cooking) made famous, steam and then grill the carrots. Toss the carrots in a glaze of honey and apple cider vinegar, then serve them over a labneh spread. Finish the carrots with [tarragon](https://www.masterclass.com/articles/a-culinary-guide-to-tarragon-plus-9-recipes-using-tarragon) oil and a sprinkling of dukkah for extra texture and flavor. 

> “This recipe really works because it’s sweet, creamy, herby, and crunchy. It’s a great combination . . . You've got texture, you’ve got color, and you’ve got intense flavors. And for me, when I think of vegetables, that’s what I want, all these three elements together on one plate.” — Yotam Ottolenghi
Learn Chef Yotam Ottolenghi’s tips for preparing and plating this Mediterranean side dish:

1. __Buy fresh carrots__. Yotam recommends getting bunches of carrots with [carrot tops](https://www.masterclass.com/articles/carrot-top-pesto-recipe) from “a [farmers’ market](https://www.masterclass.com/articles/how-to-shop-at-the-farmers-market-with-alice-waters) or greengrocer. [They’re] so much better than commercial carrots. You get more flavor.” Medium carrots and large carrots work best for grilling; baby carrots can fall through the grill grates.
2. __Customize your dukkah__. You can make homemade dukkah using a variety of seeds and nuts. “Pistachios look great; don't toast it too much, or it will lose its green color,” Yotam says. “Walnuts would work really well here. Za'atar is a nice addition to your dukkah because it's a little bit more herbaceous. But make it your own because it's such a wonderful thing to have in the kitchen.”
3. __Grill until the carrots have char marks__. After steaming the carrots, place carrots diagonally on the grill using tongs and grill until char marks form. “Char marks on my vegetables are like badges of honor,” Yotam says. “It's a well-cooked vegetable.”
4. __Leave the carrot stems__. To make the presentation more appealing, Yotam uses whole carrots with the stems intact. “I prepare the carrots for steaming really simply, just by peeling the carrots and leaving a little bit of the stem on,” Yotam says. “I love that look—you see the orange and the green.” Layer the glazed carrots on a platter, showcasing the best carrots on top. 
5. __Plate at the last minute__. Keep the dish looking fresh by waiting to plate. As Yotam says, “When you put [carrots] on the yogurt with the tarragon oil, it only keeps looking really fresh for a few minutes, so you want to do that at the very last minute.”
6. __Spread the labneh evenly__. You can use thick yogurt in place of labneh. “Mix yogurt with a bit of cream, just to add a little bit of richness,” Yotam says. “I really like to spread it nicely all over the plate, but make a nice well in the middle. All that white creaminess is like snow, so beautiful.”
The combination of grilled carrots, labneh, and dukkah makes for a beautiful appetizer. Learn how to make and plate Chef Yotam Ottolenghi’s carrot dish. “It's so nice to make a humble ingredient like a carrot look so stunning,” Yotam says.

Grilled carrots are fresh carrots that cook on a wood, gas, or charcoal grill. Grilling is when you cook food on a metal grate over a direct heat source. To enhance the flavor of the vegetables, you can toss carrots with a marinade of olive oil, lemon juice, salt, and pepper. You can also drizzle balsamic vinegar or maple syrup over the top of the carrots after grilling. Grilled carrots are a popular side for burgers, <a href='https://www.masterclass.com/articles/sides-for-bbq-chicken' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/sides-for-bbq-chicken","linkCopy":"BBQ chicken","category":null}'>BBQ chicken</a>, and other summer dishes.

What Are Grilled Carrots?

Grilled carrots with <a href='https://masterclass.com/articles/how-to-make-labneh' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://masterclass.com/articles/how-to-make-labneh","linkCopy":"labneh","category":"automated-link"}' automatic='true'>labneh</a> and dukkah is a popular Mediterranean vegetable dish. Labneh, also spelled labne, is a Middle Eastern (and particularly Lebanese) strained yogurt. Labneh is spreadable like cream cheese and tangy like <a href='https://masterclass.com/articles/how-to-make-sour-cream' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://masterclass.com/articles/how-to-make-sour-cream","linkCopy":"sour cream","category":"automated-link"}' automatic='true'>sour cream</a>. <a href='https://www.masterclass.com/articles/easy-dukkah-recipe' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/easy-dukkah-recipe","linkCopy":"Dukkah","category":null}'>Dukkah</a> (also spelled dukka or duqqa) is a spice blend that usually contains toasted and coarsely ground sesame seeds, coriander, cumin, salt, pepper, and hazelnuts. To prepare this dish, which Chef <a href='https://www.masterclass.com/classes/yotam-ottolenghi-teaches-modern-middle-eastern-cooking' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/classes/yotam-ottolenghi-teaches-modern-middle-eastern-cooking","linkCopy":"Yotam Ottolenghi","category":null}'>Yotam Ottolenghi</a> made famous, steam and then grill the carrots. Toss the carrots in a glaze of honey and apple cider vinegar, then serve them over a labneh spread. Finish the carrots with <a href='https://www.masterclass.com/articles/a-culinary-guide-to-tarragon-plus-9-recipes-using-tarragon' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/a-culinary-guide-to-tarragon-plus-9-recipes-using-tarragon","linkCopy":"tarragon","category":null}'>tarragon</a> oil and a sprinkling of dukkah for extra texture and flavor. <blockquote class="mc-text--italic mc-opacity--hinted mc-my-8 mc-mr-0 mc-ml-6 mc-pl-6">“This recipe really works because it’s sweet, creamy, herby, and crunchy. It’s a great combination . . . You&#39;ve got texture, you’ve got color, and you’ve got intense flavors. And for me, when I think of vegetables, that’s what I want, all these three elements together on one plate.” — Yotam Ottolenghi</blockquote>

What Are Grilled Carrots With Labneh and Dukkah?

Learn Chef Yotam Ottolenghi’s tips for preparing and plating this Mediterranean side dish:<ol class="mc-m-4"><li class="mc-my-4"> 1. Buy fresh carrots. Yotam recommends getting bunches of carrots with <a href='https://www.masterclass.com/articles/carrot-top-pesto-recipe' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/carrot-top-pesto-recipe","linkCopy":"carrot tops","category":null}'>carrot tops</a> from “a <a href='https://www.masterclass.com/articles/how-to-shop-at-the-farmers-market-with-alice-waters' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/how-to-shop-at-the-farmers-market-with-alice-waters","linkCopy":"farmers’ market","category":null}'>farmers’ market</a> or greengrocer. [They’re] so much better than commercial carrots. You get more flavor.” Medium carrots and large carrots work best for grilling; baby carrots can fall through the grill grates. </li><li class="mc-my-4"> 2. Customize your dukkah. You can make homemade dukkah using a variety of seeds and nuts. “Pistachios look great; don&#39;t toast it too much, or it will lose its green color,” Yotam says. “Walnuts would work really well here. Za&#39;atar is a nice addition to your dukkah because it&#39;s a little bit more herbaceous. But make it your own because it&#39;s such a wonderful thing to have in the kitchen.” </li><li class="mc-my-4"> 3. Grill until the carrots have char marks. After steaming the carrots, place carrots diagonally on the grill using tongs and grill until char marks form. “Char marks on my vegetables are like badges of honor,” Yotam says. “It&#39;s a well-cooked vegetable.” </li><li class="mc-my-4"> 4. Leave the carrot stems. To make the presentation more appealing, Yotam uses whole carrots with the stems intact. “I prepare the carrots for steaming really simply, just by peeling the carrots and leaving a little bit of the stem on,” Yotam says. “I love that look—you see the orange and the green.” Layer the glazed carrots on a platter, showcasing the best carrots on top. </li><li class="mc-my-4"> 5. Plate at the last minute. Keep the dish looking fresh by waiting to plate. As Yotam says, “When you put [carrots] on the yogurt with the tarragon oil, it only keeps looking really fresh for a few minutes, so you want to do that at the very last minute.” </li><li class="mc-my-4"> 6. Spread the labneh evenly. You can use thick yogurt in place of labneh. “Mix yogurt with a bit of cream, just to add a little bit of richness,” Yotam says. “I really like to spread it nicely all over the plate, but make a nice well in the middle. All that white creaminess is like snow, so beautiful.” </li></ol>

Yotam Ottolenghi’s Tips for Making Grilled Carrots With Labneh and Dukkah

Yotam Ottolenghi’s Grilled Carrots Recipe With Labneh and Dukkah

The combination of grilled carrots, labneh, and dukkah makes for a beautiful appetizer. Learn how to make and plate Chef Yotam Ottolenghi’s carrot dish. “It&#39;s so nice to make a humble ingredient like a carrot look so stunning,” Yotam says.

The combination of grilled carrots, labneh, and dukkah makes for a beautiful appetizer. Learn how to make and plate Chef Yotam Ottolenghi’s carrot dish. “It's so nice to make a humble ingredient like a carrot look so stunning,” Yotam says.


Yotam Ottolenghi sitting in a kitchen with plated dishes, including grilled carrots. 

yotam-ottolenghi-grilled-carrots-recipe

Dijon vinaigrette’s punchy flavor will elevate any vegetable, green, or piece of lettuce. Read ahead to learn how to make this mustard-based homemade salad dressing recipe.

Dijon Vinaigrette Recipe: 7 Ways to Use Dijon Dressing

Dijon dressing or vinaigrette is a gluten-free condiment featuring vinegar, oil, and spicy Dijon mustard. A basic vinaigrette is an [emulsion](https://www.masterclass.com/articles/what-is-emulsification-and-how-does-it-work-plus-how-to-fix-broken-emulsions) of vinegar suspended in oil; mustard not only contributes flavor but helps to stabilize vinaigrette. You can use Dijon vinaigrette as a dip for raw vegetables or bread, a marinade, a seasoning, or the perfect complement to lettuces and greens.
Dijon mustard is an aggressively flavored condiment made with brown mustard seeds from the spicier end of the scale and white wine. It gets its name from the town of Dijon in France.
Making Dijon vinaigrette at home is straightforward. Here’s how to make it shine: 

1. __Experiment with additions__. Customize this simple condiment with your favorite seasonings (like red pepper flakes and lemon pepper seasoning), herbs (like dill and parsley), sweeteners (like maple syrup and honey), and alliums (like minced shallots).
2. __Follow the recipe to a T__. To ensure proper emulsification, be sure to whisk the mustard and vinegar together before adding any other ingredients or oils. If you mix everything at once, the dressing may not come together as smoothly. 
3. __Swap the oil and acid__. Once you’ve made a basic vinaigrette, try using different oils and acids for the base. Swap the olive oil for avocado oil, sunflower oil, or vegetable oil for a more neutral flavor. For a citrusy vinaigrette, replace a portion of the vinegar (or all of it) with lime or lemon juice.
Dijon vinaigrette is endlessly customizable, both in method and usage. Read ahead for some options: 

1. __Add to toasts and sandwiches__: Add an extra layer of flavor to your [avocado toast](https://www.masterclass.com/articles/how-to-make-avocado-toast) or favorite sandwich with a drizzle of lemon vinaigrette. Alternatively, serve the dressing in a bowl alongside toast for dipping. 
2. __Drizzle over pasta salad__: Dress cold pasta salad with a vinaigrette and toss in some chopped veggies, fresh herbs, and cheeses for a filling weekday lunch. 
3. __Enjoy in grain bowls__: Top quinoa, farro, or couscous grain bowls with the protein and toppings of your choice, and finish them with a drizzle of Dijon vinaigrette. 
4. __Include in marinades__: Dijon vinaigrette dressing makes an easy marinade for meat (like chicken or steak) and seafood (like shrimp or salmon). 
5. __Serve as a dip for raw vegetables__: Instead of ranch or yogurt dip, serve a crudités platter with Dijon vinaigrette for a lighter taste. 
6. __Toss with vegetables before roasting them__: Dice sweet potatoes or cut brussels sprouts in half. Toss the vegetables in the vinaigrette, olive oil, salt, and pepper. Alternatively, roast the vegetables before tossing them in a vinaigrette. 
7. __Use as a salad dressing__: Combine mixed greens—such as spinach, arugula, and kale—and toss them with vinaigrette. Top the green salad with feta, goat cheese, pecans, dried cranberries, and chicken for a main-course salad.
Dijon vinaigrette’s punchy flavor will elevate any vegetable, green, or piece of lettuce. Read ahead to learn how to make this mustard-based homemade salad dressing recipe.

Dijon dressing or vinaigrette is a gluten-free condiment featuring vinegar, oil, and spicy Dijon mustard. A basic vinaigrette is an <a href='https://www.masterclass.com/articles/what-is-emulsification-and-how-does-it-work-plus-how-to-fix-broken-emulsions' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/what-is-emulsification-and-how-does-it-work-plus-how-to-fix-broken-emulsions","linkCopy":"emulsion","category":null}'>emulsion</a> of vinegar suspended in oil; mustard not only contributes flavor but helps to stabilize vinaigrette. You can use Dijon vinaigrette as a dip for raw vegetables or bread, a marinade, a seasoning, or the perfect complement to lettuces and greens.

What Is Dijon Vinaigrette?

Dijon mustard is an aggressively flavored condiment made with brown mustard seeds from the spicier end of the scale and white wine. It gets its name from the town of Dijon in France.

What Is Dijon?

Making Dijon vinaigrette at home is straightforward. Here’s how to make it shine: <ol class="mc-m-4"><li class="mc-my-4"> 1. Experiment with additions. Customize this simple condiment with your favorite seasonings (like red pepper flakes and lemon pepper seasoning), herbs (like dill and parsley), sweeteners (like maple syrup and honey), and alliums (like minced shallots). </li><li class="mc-my-4"> 2. Follow the recipe to a T. To ensure proper emulsification, be sure to whisk the mustard and vinegar together before adding any other ingredients or oils. If you mix everything at once, the dressing may not come together as smoothly. </li><li class="mc-my-4"> 3. Swap the oil and acid. Once you’ve made a basic vinaigrette, try using different oils and acids for the base. Swap the olive oil for avocado oil, sunflower oil, or vegetable oil for a more neutral flavor. For a citrusy vinaigrette, replace a portion of the vinegar (or all of it) with lime or lemon juice. </li></ol>

3 Tips For Making Dijon Vinaigrette

Dijon vinaigrette is endlessly customizable, both in method and usage. Read ahead for some options: <ol class="mc-m-4"><li class="mc-my-4"> 1. Add to toasts and sandwiches: Add an extra layer of flavor to your <a href='https://www.masterclass.com/articles/how-to-make-avocado-toast' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/how-to-make-avocado-toast","linkCopy":"avocado toast","category":null}'>avocado toast</a> or favorite sandwich with a drizzle of lemon vinaigrette. Alternatively, serve the dressing in a bowl alongside toast for dipping. </li><li class="mc-my-4"> 2. Drizzle over pasta salad: Dress cold pasta salad with a vinaigrette and toss in some chopped veggies, fresh herbs, and cheeses for a filling weekday lunch. </li><li class="mc-my-4"> 3. Enjoy in grain bowls: Top quinoa, farro, or couscous grain bowls with the protein and toppings of your choice, and finish them with a drizzle of Dijon vinaigrette. </li><li class="mc-my-4"> 4. Include in marinades: Dijon vinaigrette dressing makes an easy marinade for meat (like chicken or steak) and seafood (like shrimp or salmon). </li><li class="mc-my-4"> 5. Serve as a dip for raw vegetables: Instead of ranch or yogurt dip, serve a crudités platter with Dijon vinaigrette for a lighter taste. </li><li class="mc-my-4"> 6. Toss with vegetables before roasting them: Dice sweet potatoes or cut brussels sprouts in half. Toss the vegetables in the vinaigrette, olive oil, salt, and pepper. Alternatively, roast the vegetables before tossing them in a vinaigrette. </li><li class="mc-my-4"> 7. Use as a salad dressing: Combine mixed greens—such as spinach, arugula, and kale—and toss them with vinaigrette. Top the green salad with feta, goat cheese, pecans, dried cranberries, and chicken for a main-course salad. </li></ol>

7 Ways to Use Dijon Vinaigrette

Easy Dijon Vinaigrette Recipe

Dijon vinaigrette’s punchy flavor will elevate any vegetable, green, or piece of lettuce. Read ahead to learn how to make this mustard-based homemade salad dressing recipe.

Dijon vinaigrette’s punchy flavor will elevate any vegetable, green, or piece of lettuce. Read ahead to learn how to make this mustard-based homemade salad dressing recipe.


Dijon vinaigrette dressing in a glass serving dish aside a white spoon rest with a spoon in it. 

dijon-vinaigrette-recipe

Make homemade pesto with superfood spinach for a delicious, vibrant spread or pasta sauce.

Simple Spinach Pesto Recipe

Spinach pesto is a sauce made of spinach, pine nuts, pecorino or Parmigiano-Reggiano cheese, olive oil, and garlic. Pesto usually incorporates fresh basil leaves, but you can add or substitute the greens to make kale pesto, or pesto with arugula or cilantro. Using spinach instead of traditional basil leaves adds a subtle sweetness to the sauce. Spinach is high in protein, vitamin K, potassium, and calcium. [Jump to recipe](https://www.masterclass.com/articles/spinach-pesto#6cyAKVdM031ac2BXfGS4Ra).

Follow these tips to learn how to make pesto right every time:

1. __Add a pinch of salt__. Adding salt to the spinach helps break down the leaves while blending.
2. __Brighten the flavor__. Though not a traditional pesto ingredient, lemon juice and/or lemon zest can help brighten up a lackluster pesto.
3. Play with texture. You can make the pesto thick, thin, chunky, or smooth depending on how you plan to enjoy the pesto.
4. __Store leftover pesto in the fridge, covered in a layer of olive oil__. For longer-term storage, freeze pesto in ice cube trays and cover with plastic wrap. (Pesto won’t retain its beautiful bright green color after defrosting, but it’s a good trick when you have too much spinach.)
5. __Toast the nuts__. Many recipes toast pine nuts to add a rich, roasted flavor to pesto, but you can also leave them raw. Using raw pine nuts saves some time vis à vis toasting and cooling, and it also preserves their sweetness. You can substitute cashews, almonds, pecans, or sunflower seeds for pine nuts if desired.
6. __Use a food processor__. Traditionally, cooks made this Italian sauce with a mortar and pestle, but most modern pesto recipes call for a food processor to save time.
7. __Use fresh spinach leaves__. Frozen spinach tastes different from fresh spinach and contains more water, which could interfere with the pesto’s creaminess. You can use a combination of fresh spinach and basil to make a spinach-basil pesto.
You can serve spinach pesto as a sauce or a condiment for various dishes. Consider the following applications: 

- __Crostini__: If you plan to enjoy spinach pesto on crostini (toasted baguette slices) or as a sandwich spread, make sure it’s on the thicker side so it spreads nicely but won’t drip over the edges of the crostini. Finish your pesto spread with shaved Parmesan cheese and freshly cracked black pepper.
- __Crudités__: Purée the spinach pesto and serve it as a dip with a crudités platter (a tray of raw, cut vegetables), [zucchini fries](https://www.masterclass.com/articles/zucchini-fries), or even pizza. Since the pesto has an earthy flavor, it pairs well with sweeter vegetables, such as bell peppers and carrots.
- __Pasta__: Spinach pesto is a good alternative to red sauce on pasta. It adds a distinct texture and flavor and adheres much better than a traditional marinara sauce to penne pasta and other [types of pasta](https://www.masterclass.com/articles/types-of-pasta-and-how-to-serve-them). You can add a squeeze of lemon juice and a pinch of red pepper flakes to complement the garlicky flavor in a spinach pesto pasta dish.
- __Pasta salad__: You typically dress a pasta salad with mayonnaise or a vinegar-based dressing, but substituting spinach pesto sauce will add a unique flavor and increase the veggie content.
- __Risotto__: For a vibrant, green spin on the creamy rice dish, stir spinach pesto into risotto at the end for an extra boost of flavor.
Make homemade pesto with superfood spinach for a delicious, vibrant spread or pasta sauce.

Spinach pesto is a sauce made of spinach, pine nuts, pecorino or Parmigiano-Reggiano cheese, olive oil, and garlic. Pesto usually incorporates fresh basil leaves, but you can add or substitute the greens to make kale pesto, or pesto with arugula or cilantro. Using spinach instead of traditional basil leaves adds a subtle sweetness to the sauce. Spinach is high in protein, vitamin K, potassium, and calcium. <a href='https://www.masterclass.com/articles/spinach-pesto#6cyAKVdM031ac2BXfGS4Ra' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/spinach-pesto#6cyAKVdM031ac2BXfGS4Ra","linkCopy":"Jump to recipe","category":null}'>Jump to recipe</a>.

What Is Spinach Pesto?

Follow these tips to learn how to make pesto right every time:<ol class="mc-m-4"><li class="mc-my-4"> 1. Add a pinch of salt. Adding salt to the spinach helps break down the leaves while blending. </li><li class="mc-my-4"> 2. Brighten the flavor. Though not a traditional pesto ingredient, lemon juice and/or lemon zest can help brighten up a lackluster pesto. </li><li class="mc-my-4"> 3. Play with texture. You can make the pesto thick, thin, chunky, or smooth depending on how you plan to enjoy the pesto. </li><li class="mc-my-4"> 4. Store leftover pesto in the fridge, covered in a layer of olive oil. For longer-term storage, freeze pesto in ice cube trays and cover with plastic wrap. (Pesto won’t retain its beautiful bright green color after defrosting, but it’s a good trick when you have too much spinach.) </li><li class="mc-my-4"> 5. Toast the nuts. Many recipes toast pine nuts to add a rich, roasted flavor to pesto, but you can also leave them raw. Using raw pine nuts saves some time vis à vis toasting and cooling, and it also preserves their sweetness. You can substitute cashews, almonds, pecans, or sunflower seeds for pine nuts if desired. </li><li class="mc-my-4"> 6. Use a food processor. Traditionally, cooks made this Italian sauce with a mortar and pestle, but most modern pesto recipes call for a food processor to save time. </li><li class="mc-my-4"> 7. Use fresh spinach leaves. Frozen spinach tastes different from fresh spinach and contains more water, which could interfere with the pesto’s creaminess. You can use a combination of fresh spinach and basil to make a spinach-basil pesto. </li></ol>

7 Tips for Making Spinach Pesto

You can serve spinach pesto as a sauce or a condiment for various dishes. Consider the following applications: <ul class="mc-m-4 list-styled"><li class="">Crostini: If you plan to enjoy spinach pesto on crostini (toasted baguette slices) or as a sandwich spread, make sure it’s on the thicker side so it spreads nicely but won’t drip over the edges of the crostini. Finish your pesto spread with shaved Parmesan cheese and freshly cracked black pepper. </li><li class="">Crudités: Purée the spinach pesto and serve it as a dip with a crudités platter (a tray of raw, cut vegetables), <a href='https://www.masterclass.com/articles/zucchini-fries' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/zucchini-fries","linkCopy":"zucchini fries","category":null}'>zucchini fries</a>, or even pizza. Since the pesto has an earthy flavor, it pairs well with sweeter vegetables, such as bell peppers and carrots. </li><li class="">Pasta: Spinach pesto is a good alternative to red sauce on pasta. It adds a distinct texture and flavor and adheres much better than a traditional marinara sauce to penne pasta and other <a href='https://www.masterclass.com/articles/types-of-pasta-and-how-to-serve-them' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/types-of-pasta-and-how-to-serve-them","linkCopy":"types of pasta","category":null}'>types of pasta</a>. You can add a squeeze of lemon juice and a pinch of red pepper flakes to complement the garlicky flavor in a spinach pesto pasta dish. </li><li class="">Pasta salad: You typically dress a pasta salad with mayonnaise or a vinegar-based dressing, but substituting spinach pesto sauce will add a unique flavor and increase the veggie content. </li><li class="">Risotto: For a vibrant, green spin on the creamy rice dish, stir spinach pesto into risotto at the end for an extra boost of flavor. </li></ul>

What Can You Serve With Spinach Pesto?

Make homemade pesto with superfood spinach for a delicious, vibrant spread or pasta sauce.

Make homemade pesto with superfood spinach for a delicious, vibrant spread or pasta sauce.


Create Healthy & Tasty Vegetarian Meals