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..........It's Just That Simple!

Yanking tough recipes out of a chefs kitchen and converting each into
something everyone can prepare, with a little Yankee flair and flavor.


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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

'Yanked' Classic Caesar Dressing

Usually prepared with red wine vinegar, I thought the substitution of apple cider vinegar really made this pop. Try it and see for yourself.


For 4 people


  • 1 teaspoon(s) minced garlic in oil
  • 1 teaspoon(s) anchovies, rinsed and minced
  • grated rind from one lemon
  • juice from one lemon
  • 1 teaspoon(s) apple cider vinegar
  • 1 teaspoon(s) dijon-style mustard
  • 1/4 cup(s) extra virgin olive oil
  • black pepper to taste

'Yanked' Classic Caesar Dressing Directions

  1. Combine garlic, anchovies, lemon zest and juice, vinegar and mustard in a food processor or blender.
  2. While it is running at low speed, drizzle in the oil very slowly until it is thickened and well incorporated.
  3. Season to taste with pepper.