Known as maionese de leite in Portuguese, milk mayonnaise–you heard us–is an incredibly creamy, eggless emulsion held together by oil, milk (natch), and a lotta love.
A chili that you can dress up or down, whether you need something really impressive for game day or relatively inexpensive for Tuesday night dinner.
These gnocchi, soft pillows of potato love, are light and packed with flavor. Serve the gnocchi with browned butter or a tomato sauce. Gnocchi freeze well.
This is the real deal: a proper, old-fashioned roast turkey. Relying on water-soaked cheesecloth gives the bird crisp skin and moist, juicy meat.
We’re bewitched, thanks to this aged dough–yes, aged dough–that indulges us in an adult cookie with notes of rich butterscotch and bitter dark chocolate. All you need is patience. And this recipe.
Millions have become adept at slathering mayo on all manner of food stuff. Yet few have attempted to make it at home. This recipe may change that.
Dunking fries in duck fat results in gently cooked, soft not crisp spuds that wield a deep, rich duck flavor.
This is what we consider to be the ultimate pot roast for company. Heck, it calls for two different types of booze, it oughtta be good!
Shallots take on a dulcet, docile personality when slowly coaxed to a burnished, caramelized brown. Not only easy to make, they’re easygoing in terms of playing nicely with all manner of main courses.
This marinara sauce from Lidia Bastianich takes just minutes to simmer yet tastes like it was on the back burner all day.
Earthy root vegetables become kissed with sweetness and a subtle spiciness when lightly roasted. Roasting turns the interiors into soft, silky morsels.
A slightly heretical take on a French classic, this riff involves slicing, sautéing, and, the laying on of cheese, yes, but not as you’ve experienced before.
This red velvet cake has a hint of cocoa and is dyed a deep red. The frosting is light and velvet smooth. Red velvet cake lovers, here is your cake.
We know, we know. There’ve been other recipes that promise you a “classic” roast turkey. But we really mean it. We doubt Martha could do it any better herself.
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