Two jars of lemon vinaigrette, two lemon halves, and a wire whisk.

Lemon Vinaigrette

Stylish on any salad, this versatile little number is a staple in every discerning cook’s recipe wardrobe.

Five bottles of infused olive oils on a white counter.

Infused Oils

We just can’t stop dribbling these easy yet elegant oils—infused with basil, chile, curry, and more—over everything.

A bowl of horseradish cream on a wooden board with a spoon resting inside and a bunch of chives lying beside the bowl.

Horseradish Cream

Beef. Lamb. Matzoh. We could go on and on and on listing things we loooooove to smother with this spirited sauce.

Homemade Cultured Butter

Homemade Cultured Butter

David recalls his first time making homemade butter and how he didn’t notice the beauty right in front of his face. Recipe included.

Refrigerator Jam

Refrigerator Jam

This won’t bring you the satisfaction of a proper preserving project that’ll last the year. But it will bring you instant gratification.

A small pot filled with North Carolina barbecue sauce with a brush resting inside.

North Carolina Barbecue Sauce

This isn’t your typical sweetly gloppy barbecue sauce to squirt onto burgers or dogs. This is thinner and tangier than most and it’s something sorta special.

The cover of the Slow Fire cookbook, featuring a sliced brisket

Barbecue Rub #67

Indispensable for ribs and brisket and, well, we haven’t been able to bring ourselves to try it on anything else…yet.

A soup spoon filled with chile oil (hong you)

Chile Oil ~ Hong You

Sure, you could just buy chile oil. But it won’t come close to having the rich hue and roasted flavor of this simple Szechuan recipe.

Roasted chiles piled on a wooden cutting board

Roasted Chiles

This roasted chiles recipe lends a smokey, indefinably authentic flavor to all manner of Mexican and Tex-Mex dishes. Here’s how to do it flawlessly.