|Leaky Gut Syndrome Quackery||10/02/17|
|4 ways to protect your brain with diet||07/18/17|
|Chicken skin: to eat, or not to eat||06/19/17|
|Change is here||06/12/17|
|The science behind the DASH diet, an overview: Part Two||08/01/16|
|The science behind the DASH diet, an overview: Part One||07/25/16|
|How the Standard American Diet (SAD) affects the brain (Part Two)||05/26/16|
|How the Standard American Diet (SAD) affects the brain||05/23/16|
|All "Dr. Tim Says..." Columns|
|How to make your own shrimp stock||10/09/17|
|Capers make it better||02/06/17|
|Mustards: The Christmas Basket Challenge, Part 5||01/26/17|
|Canned Tuna from Spain: The Christmas Basket Challenge, Part 4||01/16/17|
|Ginger and Rice Noodles: The Christmas Basket Challenge, Part 3||01/12/17|
|All "Chef Tim Says..." Columns|
The easiest recipes are always the best. Two essential flavors in my kitchen - pepper and Parmigiano - together in a rich creamy dressing that takes only a few seconds to make. This dressing is great on salad but is wonderful for sandwiches and wraps!
You do have to use the real thing in this recipe. Cheap imitation Parmigiano won't have the rich flavor that makes this dressing.
Here's the recipe for Parmesan Peppercorn Dressing without the pictures. You can print the recipe by clicking the print icon at the top of the right-hand column. Be sure to turn off any popup blockers, as it opens in a new window.
From left, clockwise: pepper, Parmigiano-Reggiano cheese (in the grater), milk, mayonnaise, buttermilk.