Broccoli doesn’t stir-fry well from raw. The beaded crown—the tight flower buds—tends to burn before the stem even approaches tenderness. Heads that have been briefly blanched in boiling water will, however, stir-fry deliciously, soaking up the ginger and soy or whatever other seasoning you might throw at them. In the last year or two I have taken to adding them to stir-fries of ground lamb or pork, letting the meat thoroughly caramelize in the thin pan before adding the greens. It’s a very quick, bright-tasting supper, invigorating and toothsome. But you do need to be brave with the meat, letting it glisten and almost crisp before you add the rest of the ingredients.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This flavorful fish stock is your secret weapon for bouillabaisse, shrimp risotto, clam chowder, and more.
This piquant French sauce comes together in the blender in just five minutes.
An oven-baked take on the Atlanta classic.
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.
Studded with golden raisins and a crown of almonds, this yeasted Alsatian sweet bread is an ideal holiday loaf.
Crispy. Golden. Fluffy. Bubbe would approve.
Pavlova meets Black Forest cake in a holiday dessert designed to steal the spotlight.