5 Ingredients or Fewer

A food processor helps make homemade mayonnaise quickly, but a whisk works just as well. Martha prefers to use entire eggs, not just the yolks, for a lighter texture. Add the oil very slowly, literally drop by drop. This prevents the oil from overwhelming the egg yolks and produces a smooth, creamy spread. By varying the ingredients, you can create endless variations. Substitute a flavored vinegar such as tarragon or sherry for the lemon juice, or alter the flavor by trying different olive oils. Seasonings or chopped fresh herbs may be added to the mayonnaise after it is made.

This is a good vinaigrette for a simple green salad. Use extra-virgin olive oil if you prefer a fruitier flavor.

Dashi is a simple stock integral to Japanese cooking. The broth is used in both cold and hot soups and is delicious warm, all on its own. The ingredients may be found at an Asian grocer.

This goes remarkably well with steak.

You can make this garlic mayonnaise with a mortar and pestle or a food processor—we’ve provided directions for each method. Store in an airtight container in the refrigerator up to 3 days.

These biscuits are inspired by the oyster crackers that traditionally accompany bowls of creamy clam chowder. You can make the biscuits up to 1 week ahead; store them in an airtight container at room temperature.

This recipe was inspired by the tableside version prepared at Rosa Mexicano in New York City. To ripen hard avocados, leave them in a closed paper bag at room temperature for a few days.

These British scones, created by the mother of Martha Stewart Living design director James Dunlinson, resemble small, thick pancakes.

Fingerlings are grown in yellow, pink, and blue varieties. For a special touch, use an assortment of them. Any small potatoes will work just as well as fingerlings.

Toss this mix with 2 pounds potatoes before grilling. Once they have finished cooking, sprinkle the potatoes with fresh lime juice, if desired. See page 389 for grilling instructions.

Graham flour is coarser than regular whole-wheat flour, which also works. If you use the latter, substitute 1/2 cup wheat bran for 1/2 cup all-purpose flour.