Who knew a salad dressing would find itself in the limelight? That's exactly what's happening with the Green Goddess dressing, a tangy and creamy dressing--typically prepared with tarragon, chervil and chives--that was invented 85 years ago in San Francisco. These days, chefs are making it with all sorts of herbs, and the texture can range from slighlty chunky with chopped herbs to silky smooth and spreadable. We prefer the latter.

This subtle riff on the traditional opts for the more widely available flat leaf parsley and fresh dill plus the hit of some pickled jalapenos for a green sauce that is just as satisfying with roast chicken or crispy potatoes as it is with crudite.