Dreyfus
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In Provence, the garlic-infused mayonnaise called aioli is typically served with a platter of raw and boiled vegetables and sometimes fish. With its intense creamy texture and deep garlic flavor, it turns a humble meal into a spectacular one. (Photo: Andrew Scrivani for The New York Times)

In Provence, the garlic-infused mayonnaise called aioli is typically served with a platter of raw and boiled vegetables and sometimes fish. With its intense creamy texture and deep garlic flavor, it turns a humble meal into a spectacular one. (Photo: Andrew Scrivani for The New York Times)

NYT Cooking: Though onion-powder dip does give me a teenage memory buzz, I remember equally well the time I first slow-cooked a batch of onions, watching them easily turn from white to pale yellow to walnut (at which point you have to start minding them with care). These caramelized babies form the basis of scores of top-notch dishes, from onion soup to real Indian stews and sauces, but nowhere are they better used than as the basis for a dip: stir them, along with some lemon juice and…

NYT Cooking: Though onion-powder dip does give me a teenage memory buzz, I remember equally well the time I first slow-cooked a batch of onions, watching them easily turn from white to pale yellow to walnut (at which point you have to start minding them with care). These caramelized babies form the basis of scores of top-notch dishes, from onion soup to real Indian stews and sauces, but nowhere are they better used than as the basis for a dip: stir them, along with some lemon juice and…

Afro Traveler Soul in the Horn.

Afro Traveler Soul in the Horn.