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Daily Show writer, presidential speech writer dead at 54
By Leila Ahmed
Extra-garlicky mustard vinaigrette
Marcus Chen
Marcus Chen
Managing Editor · St. Paul, MN
Marcus manages the day-to-day editorial workflow across all brands, coordinating coverage assignments and ensuring editorial standards are met. He previously served as city editor at the Pioneer Press and holds a degree in Political Science from Carleton College.
More from Marcus →Managing Editor · Tuesday, October 27, 2026 at 6:41 PM · 1 min read
One extra step gives this otherwise classic vinaigrette a richer flavor that will have eaters asking, "What's in this dressing?" Gently sizzling chopped garlic in olive oil tames its spiciness, deepens its sweetness and infuses the oil for the vinaigrette. To keep the garlic from burning, add an ice cube right when the garlic is toasted to halt its cooking. (The melted ice also helps emulsify the dressing.) Generous spoonfuls of Dijon and vinegar provide a sharp edge to this dressing, which is great on flavorful leaves, such as arugula, kale or radicchio; roast vegetables or chicken; or boiled grains or lentils.
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