A creamy and pungent garlic paste, perfect for grilled meats or in a traditional chicken shawarma.
The best egg salad is a study in simplicity.
This savory cheese soufflé is easy to make and practically foolproof—we promise, it will rise to lofty and flavorful heights.
The off-the-cob version of Mexican grilled corn.
Two minutes and an immersion blender is all it takes to make mayo at home.
Crème fraîche is easy to make at home.
For the most evenly cooked, tender hard-boiled eggs, forget the boiling water.
Go from crumbly to smooth and spreadable in no time.
The very best classic steak sauce you can make at home.
Pure, unadulterated cauliflower flavor in the silkiest, smoothest package.
A few simple tricks make this the richest, smokiest, creamiest baba ganoush in town.
For buttery morel mushrooms, a simple treatment is best.
Creamy, spicy, rich, and sweet.
A fast, easy method for fluffy, diner-style scrambled eggs.
Easy roasted mushrooms with olive oil and herbs.
Smoky, spicy, sweet, bright, and complex, this is the one salsa to rule them all.
Even past-their-prime mushrooms can be transformed into this easy, creamy soup.
Guasacaca is the Venezuelan answer to guacamole, but with a brighter, tangier flavor.
Perfect hard-boiled eggs require the right technique.