Ranch Revival: The Food-World's Most Maligned Condiment Makes a Comeback

Call your mom’s fridge door from the 80s, 90s, and early 2000s: Ranch dressing is back in style at restaurants across the country. Born from nostalgia and backed up with way better ingredients than you’ll find in grocery store-bought bottles, today’s ranch is so much more than an iceberg lettuce topper.

The idea is to take the common denominator of what everyone had in their fridge growing up and take it somewhere new. Chef Jesse Houston says that at Saltine in Jackson, Mississippi (a top 50 nominee!) that meant putting ranch front and center as a cooling dipping sauce for seriously hot Nashville-style chicken, and letting a Southern mainstay, comeback sauce, take a backseat.

Read full article at Bon Appetit