My fridge is very dairy-heavy. Currently, it is stocked with whole milk, half & half, heavy whipping cream, two types of yogurt (store-bought Greek and a homemade recipe I’m tweaking), sour cream, butter, and all of my various cheeses. (I usually have some labneh in there as well, but I just ran out.) The cheeses…
Anyone serious about salads knows that one cannot rely on dressing alone to flavour your greens. No: The key to a good salad lies in treating each component with thoughtfulness and care, which requires seasoning your damn leaves. In my kitchen, this means seasoning them with MSG.