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feel and sometimes an overly hard mayo. Extra-virgin olive oil results in a bitter mayo, although mixing it with lard can counteract that bitterness. Light olive oil works well, but you have to make sure that it’s from a high-quality source. In the end, I prefer to use a mixture of avocado oil and light olive oil for the best combination of taste and affordability.
    Note that you can use one whole egg instead of two egg yolks; I prefer a more nutrient-dense mayo, but a whole-egg mayo will be whiter and will thicken (emulsify) more easily.
    YIELDS: 1 CUP   PREP TIME: 30 MINUTES   COOKING TIME: 5 MINUTES
    2 EGG YOLKS (OR 1 WHOLE EGG)
    1/2 TBSP. LEMON JUICE
    1/2 TBSP. WHITE WINE VINEGAR (WHITE VINEGAR IS OKAY)
    1/2 TSP. SEA SALT
    1/2 TSP. WHITE PEPPER
    1 TSP. DIJON MUSTARD
    3/4 CUP AVOCADO OR MACADAMIA NUT OIL
    1/4 CUP LIGHT OLIVE OIL
    1. Combine the egg yolks, lemon juice, white wine vinegar, salt, pepper, and mustard in a bowl. Let it sit for 30 minutes to come to room temperature.
    2. Combine the oils. Vigorously whip the egg mixture with a whisk, then slowly drizzle in the oil in a constant light stream as you continue to whip. Everything will start to thicken almost immediately. Continue drizzling in the oil until everything is well mixed and deliciously thick. Alternatively, you can put the egg mixture in a wide-mouth jar and use an immersion blender while pouring in the oil. If you don’t have an immersion blender, you can use a blender or food processor (on a low setting) and slowly drizzle in the oil.
    3. Refrigerate the mayonnaise for 1 hour before using. Be sure to check the expiration date of your eggs; that is how long your mayo will keep.



Basic Red Sauce
    Although tomatoes arrived in Europe from the New World in the 16th century, tomato-based sauces didn’t start appearing on record until the late 18th century. There is a staggering amount of variation to this seemingly simple sauce: In the United States, marinara means a simple tomato-based sauce, but in Italy it often refers to a seafood sauce. The term tomato sauce can refer to any tomato-based sauce, except in the U.K., Australia, New Zealand, and South Africa, where it refers to ketchup (pasta sauce is the proper term in those countries). Neapolitan is a meatless tomato sauce linked to southern Italy. A ragù is a tomato sauce with meat (often referred to as Bolognese sauce outside of Italy).
    YIELDS: 1 QUART   PREP TIME: 10 MINUTES   COOKING TIME: 2 1/2 HOURS
    1 TBSP. OLIVE OIL
    1 CARROT, MINCED
    2 STALKS CELERY, MINCED
    1/2 ONION, MINCED
    4 CLOVES GARLIC, MINCED
    1/2 TSP. SEA SALT
    1/2 TSP. BLACK PEPPER
    1 TSP. CHOPPED FRESH OREGANO
    1 TSP. CHOPPED FRESH BASIL
    1 TSP. CHOPPED FRESH PARSLEY
    1/2 TSP. DRIED OREGANO
    1 (28 OZ.) CAN DICED TOMATOES
    1 (8 OZ.) CAN TOMATO SAUCE
    1 (6 OZ.) CAN TOMATO PASTE
    1/4 CUP CABERNET SAUVIGNON OR OTHER FULL-BODIED RED WINE
    1 BAY LEAF
    1. In a stockpot, warm the olive oil on medium-low heat for 1 minute, then add the carrot, celery, and onion (called a soffritto, the Italian mirepoix). Sauté until softened and the carrot starts to lose its color, about 5 minutes. Stir in the garlic, salt, pepper, fresh herbs, and dried oregano; sauté until aromatic, about 2 minutes. Add the remaining ingredients, raise the heat to medium, and bring to a simmer. Once simmering, reduce the heat to low and simmer for 2 hours, stirring every 20 minutes. Add water if the sauce gets too thick for your liking. Toss with rice pasta, vegetable noodles, or gnocchi (as pictured; recipe  see here ).
    Variations:
    • Add 1 tsp. chopped red chile peppers with the garlic and herbs to make a spicy arrabbiata sauce.
    • Add 1 lb. ground beef, pork, sausage, or a beef/pork mixture to the soffritto (be sure to drain off most of the extra fat before adding the garlic and herbs) to make a Bolognese sauce.
    • Add a can of chopped clams (juice included) when adding the tomatoes to make a more traditional marinara sauce.
    • Add chopped mushrooms