This mock bouillabaisse is so scrumptious that you would never know it had anything “left over” in it. You do have to stop and pick up a dozen or so fresh mussels and a few clams the day you’re making it, but otherwise everything else is at hand, and you can put this together in half an hour. I am assuming, of course, that you have a good fish stock in your freezer; if not, plan to make this after you’ve had a lobster or a supper of steamed mussels and have some of that intense lobster or mussel broth left. Otherwise use clam juice, diluted by Half with water because it is quite strong.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.