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 ...

Late winter-early spring in California is when we find the best artichokes, and seeing some today occasioned a wonderful recollection: When Cath and I were first dating we took little trips all over ...

Substitute this condiment for tartar sauce the next time you serve fish. Place lemon juice, garlic and turmeric in a blender; process until smooth. Pour into a small pan and bring to a simmer over ...

Getting your Trinity Audio player ready... 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 ...

We ate dinner on the back porch four times last week -- only partly because I’ve been making aioli, though that probably could be considered reason enough. Essentially, aioli is nothing more than raw ...

If you’ve ever wondered about aioli vs mayonnaise, you’re not alone. These two condiments are often confused, and some people think they are the same thing. Although they are very similar, there are ...

a french fry being dipped in truffle aioli - Jessica Morone/Tasting Table If you're looking to instantly level up your french fries, this truffle aioli from recipe developer Jessica Morone is the move ...

For his Miso Baked Fish entree, Grant Oura prefers to use locally caught fish like onaga, mahimahi, ono or opakapaka but says salmon works well, too. Select an option below to continue reading this ...