Homemade mayonnaise is so much better than store-bought mayo that you’ll become a convert the first time you taste it. It’s basically an emulsion of liquid, oil, and egg yolk, the egg being the only nonvariable here. You can choose from a wide range of oils, such as extra-virgin olive or corn oil, but I prefer canola oil because it’s not too strong tasting. Though homemade mayo might seem intimidating the first time you make it, the problem is nearly always fixable with the one easy step below. Homemade mayonnaise will keep for up to one week in the refrigerator.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
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.
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.
Dressed in a spiced yogurt, with ginger and garlic, then roasted until caramelized and tender.