Name: Grilled Salmon with Basil Aïoli
Yield: Makes 6 servings
Ingredients: 2 large egg yolks (preferably organic); 2 tablespoons chopped fresh basil; 2 garlic cloves, minced; 2 anchovy fillets, minced (1 1/3 teaspoons); 1/2 teaspoon red wine vinegar; 1/2 teaspoon Worcestershire sauce; 1 cup olive oil; 1 tablespoon warm water; 1 tablespoon fresh lemon juice; 1/4 teaspoon (generous) hot pepper sauce; Olive oil (for brushing); 1 2 1/2- to 3-pound skinless salmon fillet (about 1 inch thick); Blistered Baby Zucchini, Baby Pattypan Squash, and Grilled Tomatoes

Image may contain Cutlery Fork Plant Food and Produce

Grilled Salmon with Basil AïoliTom Schierlitz

This is a traditional aioli— a mayo-like emulsion made from raw egg yolks. For ease of preparation, you can also replace the egg yolks and oil with one cup of purchased mayonnaise and whisk in the remaining ingredients.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Béchamel Sauce

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

Okonomiyaki Tater Tots

Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

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.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.