Votes
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How to Go Green: In the Kitchen |
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How to Go Green: Eating |
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How to Go Green: Babies |
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How to Go Green: Coffee and Tea |
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How to Go Green: Wine |
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Buy Green: Camping Tents |
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Buy Green: Interior Paint |
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Buy Green: Mattresses |
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Emeril's Marinated Hanger Steak |
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Emeril's Bracciole with Pasta |
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Emeril Green Episode: Eliminate Your Steak Mistakes |
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Zero Waste—The Newest Eco-Fashion Innovation? |
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Emeril's Rib Steak Sicilian Style |
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Would You Fall for an Eco-Myth? |
{380} |
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Do You Know Green America? |
{119} |
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Emeril's Recipes |
{495} |
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Quiz: Are You An Eco-Friendly Eater? |
{340} |
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Battleground Earth Game |
{272} |
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Ask Steve Thomas Anything (About Your Home) |
{117} |
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Ask Emeril Your Green Cooking Questions |
{120} |
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Emeril Green FAQ |
{84} |
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5 Ways to Green Your Haircut |
{38} |
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7 Great Weekend Solar Power Projects |
{54} |
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Cooking Basics: Fusilli With Tomato and Chickpea Sauce
POSTED 23 Mar 2008 COMMENTS
Kelly Rossiter is offering ideas about cooking basics; see introduction here. To make a vinaigrette for the salad put 1 cup olive oil, 1/3 to 1/2 cup white or red wine vinegar (depending on how acidic you like your dressing) a teaspoon of dijon mustard, and salt and pepper to taste into a jar and shake it up to......+ READ MORE