Name: Egg Salad with Lemon and Fennel
Cook time: 15 min
Total time: 45 min
Yield: Makes about 3 cups
Ingredients: 8 large eggs; 1 garlic clove; 1/2 cup mayonnaise; 1 tablespoon fresh lemon juice; 1 teaspoon grated lemon zest; 1 teaspoon Dijon mustard; 1/2 fennel bulb, finely chopped (1 cup), plus 1 tablespoon finely chopped fronds

Sprightly bits of lemon zest and garlic punctuate this creamy mayonnaise-based egg salad. In place of the usual celery and onion, fennel lends an aromatic crunch.

Cooks notes:

Egg salad can be made 1 day ahead and chilled. Bring to cool room temperature before serving.

Recipe notes

Chocolate Guinness Cake

A generous glug of stout gives this snackable loaf a malty depth.

Super Seedy Power Cookies

As energizing as an energy bar, with a much simpler ingredient list.

Hot Honey–Glazed Salmon

This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Classic French Vinaigrette

Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

One-Pot Chicken Thighs With Cilantro Rice and Beans

This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.