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.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.
The silky French vanilla sauce that goes with everything.
A feel-good dinner designed to cram a ton of veg in each serving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.