Author: John Shields
Homemade mayo, much like hollandaise sauce, takes a little practice to get the knack. It's like learning to ride a bicycle-once you've mastered the technique, it'll be with you for life. Be sure to come...
Author: Dennis Prescott
Author: Ian Knauer
A spin on Nobu's famous miso-glazed black cod, these tuna kebabs are uncommonly satisfying-like umami on a stick. Shiro miso-aided and abetted by mirin and lush mayonnaise-asserts itself beautifully against...
Author: Melissa Roberts
Author: Jessica B. Harris
Don't let the veggies hang out in the vinegar for too long. You want them to stay crunchy!
Author: Andy Baraghani
Author: Lourdes Castro
Author: Maggie Ruggiero
An easy Honey Mustard Sauce recipe. Active time: 10 min Start to finish: 10 min
Inspired by a sandwich from Brooklyn's Court Street Grocers, this roasted squash number is like autumn squished between bread. The combo of hearty, thyme-roasted butternut squash, rich white cheddar cheese,...
Author: Katherine Sacks
Active time: 25 min Start to finish: 45 min
Chef Renee Erickson has access to the best seafood anywhere; when it comes to sardines, she goes with Matiz sardines in olive oil.
Author: Renee Erickson
Author: Miriyam Glazer
Author: Mary Klonowski
Once you master a basic aioli, you'll find yourself adding different flavors (you can mix in herbs, spices, chilies, etc.) to suit the needs of so many savory dishes.
Author: Shahir Massoud
Author: Tori Ritchie
Author: Paul Grimes
Author: Josie Le Balch
Give this grilled cheese a fennel flavor.