The classic recipe for this very rich sauce goes with everything from meat and fish to eggs and vegetables. It’s usually made in a double boiler, but if you don’t have one, you can improvise. Make a double boiler by putting one saucepan over another slightly larger one and filling the bottom one with an inch or so of water. Make the sauce in the top saucepan and let the water in the bottom pan simmer—it should not touch the sauce—so the sauce will cook slowly. If your sauce still breaks, transfer it to a bowl. Off the heat in the top of the double boiler, whisk another egg yolk. Gradually pour in the curdled sauce in a stream and whisk vigorously until all the broken sauce has been incorporated into the egg yolk. Make the sauce no more than 30 minutes before you plan on serving it. Do not attempt to reheat or it will break.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
The heat of pickled chiles brings a welcome zing that integrates well with the salty elements of puttanesca and acts like a counterweight to rich pork chops.