John T. Edge notes on Gourmet.com that the ranch dressing you like is coming back into style. In his blog post, he details his personal history with the dressing: “I had eaten one too many salads of iceberg and shaved carrots, drenched in a torrent of anemic white nothingness.” As well as backs up his thesis that the humble dressing consisting of mayo, buttermilk, and herbs is making a comeback. Primary indicators are an Oxford, Mississippi, restaurant that serves “frog wings”—deep-fried frog legs served with a side of buttermilk ranch—and Cakes & Ale’s fried okra served “with a bullet of buttermilk ranch.”

But the best part is that the piece contains four words I never expected to see together in one clause, let alone on a menu: “French Laundry Ranch dressing.”

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