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.

• Quick Glance
• 10 M
• 10 M
• 4

Dunking fries in duck fat results in gently cooked, soft not crisp spuds that wield a deep, rich duck flavor.

• Quick Glance
• 15 M
• 1 H, 15 M
• 4

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!

• 1 H, 15 M
• 3 H, 45 M
• 32

Earthy root vegetables become kissed with sweetness and a subtle spiciness when lightly roasted. Roasting turns the interiors into soft, silky morsels.

• 25 M
• 1 H, 25 M
• 6

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.

• 25 M
• 2 H
• 8

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.

• 55 M
• 2 H, 15 M
• 33

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.

• Quick Glance
• 30 M
• 3 H, 30 M
• 0

Stale bread? Here it soaks up a tangy vinaigrette in this Italian classic from the Barefoot Contessa herself. You’re welcome.

• 35 M
• 35 M
• 4