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The basic vinaigrette formula (no measuring spoons required) Here's the backbone of almost every noncreamy dressing in this guide: About 1 part acid (vinegar or citrus) To 3 parts oil Plus a spoon of something that helps it emulsify (Dijon, mayo, tahini) Plus salt, pepper, garlic, and/or herbs to taste In reallife terms, that looks like: "olive oil, Dijon mustard, balsamic vinegar, salt, pepper-add raw garlic for extra zing," or "equal parts lemon juice and olive oil with a splash of red wine vinegar." You can also go heavy on the lemon, then soften it with a drizzle of honey

Movement generates natural ventilation within the sleeve

When wedding guests travel for destination weddings, including their entire family is thoughtful

A structured leather tote bag in tan or caramel and a simple watch complete the look

Avoid ties that match your shoes too closely
