Crisp cabbage and cool summer herbs are drizzled with a more delicate alternative to the traditional mayo-based dressing. Tastes good and IS good for you.
About Ross Dobson
Ross Dobson is a chef, food writer, and food stylist in his hometown of Sydney, Australia. (Rough life, eh?) He’s worked with chef and restaurateur Bill Granger and writes a regular column in the Australian edition of BBC Good Food magazine. Dobson is the author of 12 best-selling cookbooks, including Grillhouse: Gastropub at Home, Fired Up, More Fired Up, and Wholesome Kitchen. @rossdobsonfood
Paprika Mayonnaise
When you’re in the mood for something with more vigor than regular mayo, give this a try. All the good stuff in it will make you want to slather it on everything.
Spiced Shrimp with Paprika Mayonnaise
This crowd-pleasing spiced shrimp is served hot, hot, hot alongside a dip that’s sigh-inducingly coooooooooool.
Slow Cooker Chicken Tagine
An irresistible, international slow-cooker meal that will entice you all afternoon with its aroma.
Hoisin-Glazed Duck Shanks
Our testers are smitten with these hoisin-glazed duck shanks—yes, duck shanks—that are gonna astonish you at just how sophisticated they taste yet how simple they are to make.
Standing Rib Roast
Pricey but not pretentious, a standing rib roast is essentially a slab of bone-in rib eye steaks standing on end. You could do worse, eh?