A lemon mayonnaise is the first thing I want to dip my first artichoke leaves of the season into. The classic sauce of Provence is just garlic, egg, lemon and olive oil, emulsified into a dipping ...

Light a grill or preheat a grill pan. In a medium bowl, mix the aioli with the lemon zest, lemon juice, garlic, mustard, parsley and oregano, and season with salt and pepper to taste. Toss asparagus ...

Few fresh foods are more tempting than a tomato in season. The only “preparation” it needs is to be pulled off the vine, sliced, drizzled with olive oil and sprinkled with salt. Done! But until those ...

Aioli, a versatile cold sauce of olive oil and garlic, made like mayonnaise, is native to the Mediterranean and on menus everywhere. This one, which whips up quickly in a blender, is bright with lemon ...

note: True French sauce aioli, a garlicky mayonnaise, is made by hand because the aggressive action of a blender or even a whisk compromises the delicate flavor of the extra-virgin olive oil. Place ...

Unlike tartar sauce, which leans briny and chunky with pickles and capers, this condiment is rich and aromatic.

For an easy, all-purpose sauce that only sounds fancy, look no further than the powerhouse that is aioli. The sauce, claimed by both French and Spanish cuisines, is similar to mayonnaise, but there ...

I was watching Martha Stewart's show last night, in which she made Portobello mushroom fries. As a big foodie, I was suprised that I'd never seen or heard of this recipe before. I googled around to ...

Here are our favorite beef patty blends, veggie burgers, and more proteins and toppings for cookouts, family meals, and more. Smoky, melty "pimentón" cheese, crispy jamón serrano, and a savory-sweet ...