Once you have homemade mayo, you won’t want to go back to the jarred stuff. Trust me. I don’t really even like mayo that much and I was tempted to eat this by the spoon. My line on homemade stuff is always the same: It’s almost always better than store bought, and you can control […]
OK, we should rename this stuff. Because “curd” just doesn’t do it justice. Lemon curd is a buttery, sweet and tangy, lemon-y sauce that you can use for a zillion things. Let me show you how to make it at home.
I don’t know about you, but I’m so (like, so so so so) happy that summer’s coming. This winter was a long, snow-filled one in New England, and everyone I know is happy to see the thermometer finally rising a little. Which brings me to thoughts of summer plans. Which brings me to barbecues and […]
This is one of those things that I make en masse and keep in the fridge for the holiday season. It’s great on everything from French toast to roasted chicken. Use it to garnish a thick, char-grilled steak. Crown a steaming bowl of creamy mashed potatoes with a few slices and some minced chives.
Here’s how to make your very own homemade mustard with one of my all-time favorite things: Guinness stout. It’s easy and totally delicious.
Making butter at home is surprisingly easy to do. All you need is fresh heavy cream—and maybe a little salt, if you want salted butter. That’s it. (No, really: That’s it.)
I know: When will I stop raving about compound butter? Never, probably. (But I’ll bet you could guess that.) The stuff is just too easy to make—and too darned good. What is compound butter? If you’ve never made it, compound butter is a great way to add a lot of flavor to a dish with […]
Now, I like garlic in pretty much all its forms, but roasted garlic has to be one of the best substances on the planet. And making it is one of those ineffable acts of culinary magic.
When it comes to classic French cooking, there are five basic sauces—the so-called “mother” sauces—that provide the foundation for most sauces we know today.
You know how when you go to a fancy steakhouse and your steak comes with a sumptuous hunk of cold, creamy butter on it? And it’s just starting to melt and mingle with the meat’s perfectly charred crust to make a mouthwatering, on-the-spot sauce? Compound butter is like that, but better.