These two egg-based sauces are examples of emulsions, among the most ethereal of the sauces in the classic canon. Emulsions are mixtures of two substances, such as oil and vinegar, that would not usually combine; made properly, they are perfectly smooth and delectably rich yet surprisingly light. Although other ingredients, such as butter and mustard, can act as emulsifiers, the egg yolk is the most effective. It is also a stabilizer, holding the emulsion over time.
As energizing as an energy bar, with a much simpler ingredient list.
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.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.