All in Condiment

Pretzel Chicken with Mustard Dipping Sauce

Pretzel chicken is a rare combination of easy and delicious. As a result, it has been a staple dinner in my household for years.  I often used to make it for my sons whenever Kevin and I went out for dinner.  Kevin was always disappointed to miss pretzel chicken night, of course, and it's easy to see why; when the little pretzel chunks cook into the buttery oil, they soften up while still retaining just enough of their mouthwateringly crunchy texture.  You may be tempted to skip the mustard sauce, but don't.  Mustard and pretzels have always worked beautifully together, and the nuanced sweetness of the sautéed onions brings out the best of the mustard's acidity.  Read more.


I was never a big fan of mayonnaise.  That is, until I started making my own.  Compared to the leading brands, mine is creamier and lighter (thanks to the egg whites), more flavorful (thanks to the dijon mustard, lemon juice, and wine vinegar) and better for you. 

Traditionally, mayonnaise is notoriously difficult to make because the raw egg yolks constantly cause it to break (never attempt the traditional version on a rainy day—the humidity is the culprit).  But my mayonnaise—which uses poached eggs instead of raw eggs—is much more forgiving.  I love it on pretty much any sandwich... a BLT, a turkey sandwich, a veggie sandwich, etc.   Read more.