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Monday, October 24, 2016

How to Make Mayonnaise

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...

How to Make Lemon Curd

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.

How to Make Ketchup

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...

Spicy Holiday Compound Butter

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.
homemade guinness mustard

Spicy Guinness Mustard

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.

Homemade Butter

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.)
slice of compound butter

Drunken Cranberry Orange Compound Butter

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...

How to Roast Garlic

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.

What Are the Five Mother Sauces?

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.

Pecan Scotch Compound Butter

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.

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