Chinese fermented black beans (see page 207) keep forever and add a distinctive flavor to every dish they’re used in; best yet, most people like them immediately. This classic highlights them perfectly. Ask the butcher to cut the ribs into small pieces for you (a supermarket butcher can do this). Serve as a starter or an entree with steamed white rice.
This piquant French sauce comes together in the blender in just five minutes.
This flavorful fish stock is your secret weapon for bouillabaisse, shrimp risotto, clam chowder, and more.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.