How to Make Mayonnaise by Hand (With or Without a Blender)
Homemade mayonnaise is a different beast from the store-bought stuff. Even my favorite brands—Kewpie and Duke’s—can’t hold a candle to the rich and tangy DIY mayo. The texture is less…
All Strange Things About India and world
Homemade mayonnaise is a different beast from the store-bought stuff. Even my favorite brands—Kewpie and Duke’s—can’t hold a candle to the rich and tangy DIY mayo. The texture is less…
Cheesemaking can be really labor intensive, with a lot of time spent stirring, standing, and waiting around for milk to fulfill its curdy destiny. But then the workload drops off,…
At some point in your cheesemaking journey, you’ll need a cheese press. But before you run off to the big warehouse in the cloud to get one, you should know…
After nearly three decades of eating (and making) shrimp cocktail, I have come to an inescapable conclusion: The best cocktail sauce “recipe” is a combination of Heinz cocktail sauce, horseradish,…
Hollandaise sauce is a pillar in the condiment community (along with its fellow mother sauces) but it can be intimidating to make. The classic method requires specific timing, specialized equipment…
Photo: Allie Chanthorn Reinmann Sure, you can bring smoke to a summer salad by throwing a couple peaches, pineapple slices or romaine hearts on the grill, but what about those…
I don’t remember being a mustard fiend, but as I often say, proximity is everything. With hot, grainy homemade mustard nearby, I find myself reaching for it at least once…
Photo: IriGri (Shutterstock) Any good vinaigrette contains oil and water-based ingredients which, if we remember our basic chemistry, are not particularly fond of each other. To help these diametrically opposed…
Photo: Pronina Marina (Shutterstock) The classic, tomato-based caprese salad is without flaw, but creamy cheese, vibrant basil, and a drizzle of oil and vinegar get along swimmingly with many other…
I’m a huge fan of creamy salad dressings, but I almost never use them. The bottled stuff often has an overwhelming synthetic flavor, and a lot of homemade recipes are…