Links We Love: Barbecue Across the Country, Mayonnaise Tricks, and More
A look at what we're reading, cooking, and clicking this week.
• Store-bought mayonnaise can’t hold a candle to the homemade kind, but it can be problematic to get a good emulsion when making it yourself. Melissa Clark shares her tricks for making perfect mayonnaise that doesn’t break, plus some experiments with different flavors. (Bacon mayonnaise? Yes, please.) The New York Times
• The barbecue sandwich is a summer staple across the U.S. Garden and Gun has collected 21 of the best barbecue sandwiches you can buy, from pulled pork on cornbread (Windsor, North Carolina) to chopped mutton with vinegar and Worchestershire (Owensboro, Kentucky). Garden and Gun
• They say you can always recognize a good cook by their ability to turn out simple dishes with finesse. In that vein, watch Chef Daniel Boulud bust out a perfect omelet in twelve seconds. Bon Appetit
• Everyone’s talking lately about how chefs manage to stay healthy in the midst of so much rich food. Among pastry chef David Lebovitz’s suggestions: ride a bike, balance heavy food with lighter meals, and only eat things that taste really, really good. David Lebovitz
• Michelle Obama has been a prominent voice for the rewards of eating healthy and growing your own food. In this interview with WNYC, she talks about her family’s history of gardening as well as some of the projects that go on at the White House (home-brewing and beekeeping, among other things). WNYC
Summer is suddenly upon us here in New York, and The Kitchn’s got a few great ideas for boozy popsicles—perfect for barbecues or just eating in front of the fan. The Kitchn