Classic French aïoli is "unctuous, thick, and velvety smooth — and adds immense flavor to anything you dunk in it." "The word aïoli means 'garlic oil,' and it’s a noun for both the mayonnaise-like ...

Flavored simply with garlic, this velvety smooth aïoli is a delicious labor of love that will whisk you away to the south of France. Andrea Slonecker is an award-winning cookbook author and food ...

Brightly flavored with a hint of heat, tiny shishitos are perfect for summer dipping. Dive in for the full On The Table recipe. I first discovered shishito peppers some 10 years ago in Denver at a ...

My thought was to do the aïoli with the new season's veg that usually land in April, for a slightly different taste - greener if you like, but still with proper backbone. You might be lucky enough to ...

This condiment from the western Mediterranean is traditionally simply an emulsion of garlic and olive oil, but these days it is often enriched with egg yolk and brightened up with lemon, making it ...

In the Mediterranean, aïoli is typically made in the simplest of ways: garlic emulsified with olive oil and a dash of — no egg, no lemon, no vinegar. But in the United States, there are fewer rules, ...

An aïoli is a good little sauce to have around and is useful for any number of food-type applications. This particular one speaks to my heart with its delightful aniseed-like flavours. Place the ...

This traditional French platter is all about the aïoli, which is definitely worth making at home frequently because it is so delicious spread on sandwiches, served as a dip for oven fries and mixed ...

Classic French aïoli is "unctuous, thick, and velvety smooth — and adds immense flavor to anything you dunk in it." Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of ...