I am obsessed with mayo, especially homemade mayo. All it takes is a little patience, and the end result is much brighter and smoother than any store-bought variety. It’s traditionally made by hand, by vigorously beating with a whisk, but I make it in a food processor, which is much easier. I always have a batch of this chipotle mayo in the fridge; you can easily omit the chipotles for a mayo base to which you could add any sort of flavorings. Raw eggs are used in this recipe, so it’s best to not serve this to pregnant women, children, or anyone with a compromised immune system. If you use pasteurized egg yolks, however, you can serve it to whomever you like.
Turn humble onions into this thrifty yet luxe pasta dinner.
A generous glug of stout gives this snackable loaf a malty depth.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
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.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.