Bowl of yellow lemon curd, whisk, stick of butter, egg shells, halved lemons

Meyer Lemon Curd

You may think you’re going to gift these little half-pint jars of lemon curd, but who are you kidding? Our money says you’ll be lapping it up straight from the jar.

Butter Babe

Maître d’Hôtel Butter

Slather this irresistible butter over steak, fish, or poultry for some lovely lemony-herby lusciousness in just seconds. C’mon. You know you want some.

A pot of fork-mashed potatoes with a fork resting inside.

Fork-Mashed Potatoes

These fork-mashed spuds are indulgence defined with their easy execution, deceptively rich taste, and lack of bowls and beaters to clean.

A saucepan with sugar syrup in it.

Sugar Syrup

This Sugar Syrup Recipe is suitable for most recipes calling for simple syrup. Use at your discretion, depending on how sweet you like things.

A pot filled with shrimp shells and heads, all to make shrimp stock

Shrimp Stock

This shrimp stock recipe should be in everyone’s repertoire. The deep, sweet—well, shrimp-y—flavor is utterly incomparable. Trust us.

A syrup canister half-filled with simple syrup.

Simple Syrup

Simple syrup is sugar and water that have been simmered to dissolve the sugar. Drizzle it in drinks, ice tea, and lemonade for grit-free sweetening.

Hot Chocolate Sauce

Hot Chocolate Sauce

A soda fountain mainstay, this classic chocolate sauce ought to be kept on hand at all times for ice cream emergencies.

Curried Deviled Eggs

Curried Deviled Eggs

The devil’s in the details when it comes to this longstanding crowd pleaser. This recipe’s got them all covered, and then some. Um, pass the eggs, please.