The Arsenal®

Just started cooking? Is the kitchen as foreign to you as Uzbekistan? Have no fear. These are the recipes that will build the foundation of your pantry and teach you the skills you need to grow as a cook, not to mention rack up compliments faster than Katy Perry gains Twitter followers.

An open face egg salad sandwich on toasted whole wheat

Open-Face Egg Salad Sandwich

We know. You already have an egg salad sandwich recipe. But trust us, it’s nothing like this one, which is whoppingly old school in taste, blissfully healthful in every other way.

  • 10 M
  • 25 M
  • 12
Nine deviled egg halves and a teaspoon on a parchment-lined baking sheet

Sriracha Deviled Eggs

Made with the requisite mustard and mayonnaise for classic deviled egg traditionalists. And bacon drippings and Sriracha for the rebels in the rest of us.

  • 25 M
  • 1 H
  • 6
A white bowl filled with sichuan chili oil, with chiles and pepper flakes surrounding it

Sichuan Chile Oil

A tongue-tingling chile oil with a haunting and earthy and floral taste thanks to the dance of dried chiles, Sichuan peppers, cinnamon, cloves, and star anise.

  • Quick Glance
  • 15 M
  • 2 H, 15 M
  • 0
Quick Pickled Ramps

Quick Pickled Ramps

No waiting weeks for the pickling solution to work its magic. Not with these little lovelies, which are ready to nosh within minutes of making.

  • 30 M
  • 1 H, 30 M
  • 2
Homemade Matzoh

Homemade Matzoh

This recipe for thin, crisp matzoh couldn’t be simpler and, natch, tastes incomparable to the stuff you buy in a box.

  • 30 M
  • 30 M
  • 61
Roasted asparagus on parchment paper

Roasted Asparagus

Think a recipe for roast asparagus isn’t necessary? We thought so, too…until we tried this. Perfect spears, time after time.

  • 5 M
  • 25 M
  • 10
Southern Buttermilk Biscuits

Southern Buttermilk Biscuits

“Spectacular.” “Sinful.” “Easy.” “Airy.” “Buttery.” “Lofty.” “Perfect.” That’s what folks are saying about these lovely buttermilk biscuits.

  • 25 M
  • 45 M
  • 72
Four vials of natural food coloring--red, purple, yellow, and green

How To Make Natural Food Coloring

At last, after literally years of searching, we have the perfect DIY natural food coloring recipe. No preservatives. No artificial coloring. No monumental price tag.

Passover Brownies

Passover Brownies

The best kosher-for-Passover brownies we’ve ever had. Ever so slightly crumbly outside and splendiferously fudgy inside.

  • 15 M
  • 1 H
  • 8
A metal baking dish filled with meatball lasagna, with one piece missing

Meatball Lasagna

A playful riff on an Italian comfort food classic that calls for bite-size meatballs standing in for the usual meat sauce. Yet all the cheesy goodness of traditional lasagna remains unchanged.

  • 1 H, 30 M
  • 3 H
  • 2
Ramp Butter

Ramp Butter

The stinky spring alliums known as ramps are a garlicky and ephemeral specialty. Get them while you can and then turn them into an (almost) everlasting compound butter.

  • Quick Glance
  • 10 M
  • 10 M
  • 0
A pot of creamy easy bechamel sauce with a spoon inside

Easy Béchamel Sauce

Who knew that baking legend Jim Lahey’s brilliance extended not just to bread and pizza maverick but béchamel whisperer?

  • 25 M
  • 25 M
  • 8
Three corked vials of homemade hot sauce

Homemade Hot Sauce

Hot peppers. Salt. Vinegar. And patience. That’s all you need to earn bragging rights as the maker of the best hot sauce ever.

  • 25 M
  • 7 D
  • 21