-Use a microplane to grate the garlic, or mince it incredibly finely — you really don't want to bite into an errant, acrid ...

Chipotle peppers are smoked and dried jalapeño peppers most commonly used in Mexican cuisine. They can be found plain and ...

Without mayo, there would be no deviled eggs, club sandwiches or classic potato salad anymore. But really good mayonnaise can't be bought in a jar at the grocery store; it's made from scratch at home.

The perfect aioli for artichokes brings out their bright, acidic side with lots of lemon and chopped fresh herbs. Boil the ...

Return to oven and cook until crispy, another 15-20 minutes. In a small bowl, whisk the mayo, harissa, garlic and lemon juice. Season with salt to taste. Spread harissa mayo on the bottom of the ...

In a food processor, combine avocado, mayo, basil, garlic and lemon juice. Process until smooth, then season with salt and pepper to taste. Spread desired amount of avocado aioli on 2 slices of ...

To make the aioli, crush the garlic and add to the egg yolks just as you start to make the mayonnaise. Finally add the chopped parsley and taste for seasoning. Trim the cauliflower florets if ...

Discard any skin. Add ¼ cup of cooled tomato mixture to mayonnaise and stir until well combined. Season with salt to taste. To serve, divide salmon, potatoes and sauce between four plates.