Name: Crab Bisque
Cook time: 45 min
Total time: 2 3/4 hr
Yield: Makes 8 (first course) servings
Ingredients: 12 live or frozen uncooked blue crabs (3 to 3 1/2 pound), rinsed well; 2 tablespoons unsalted butter; 2 tablespoons vegetable oil; 1 medium onion, finely chopped; 1 medium carrot, finely chopped; 1 celery rib, finely chopped; 2 large garlic cloves, crushed; 1 Turkish or 1/2 California bay leaf; 4 large thyme sprigs; 1 whole clove; 1/4 teaspoon black peppercorns; 1/2 cup Cognac or other brandy; 1 cup dry white wine; 1 3/4 cups reduced-sodium chicken broth; 6 cups water; 1/3 cup long-grain white rice; 1 teaspoon finely chopped tarragon; 2 teaspoons fresh lemon juice; Large pinch of cayenne; 1/2 pound lump crabmeat, at room temperature 30 minutes, picked over; Equipment: an 8- to 10-qt pot with tight-fitting lid; a meat pounder or a rolling pin without handles; Accompaniment: crab butter (optional)

Image may contain Food Dish Meal Bowl Cutlery Fork and Egg

Crab BisqueRoland Bello

When was the last time you had a traditional, everything-from-scratch bisque? The rarity of an execution this loving, along with those succulent lumps of meat, guarantees groans of pleasure at the Christmas table. The intensely crabby finishing touch, with its base akin to drawn butter, will delight veteran crustacean eaters.

Cooks' note:

Bisque, without tarragon, lemon juice, final seasoning, crabmeat, and crab butter, can be made 2 days ahead and chilled, uncovered, until cool, then covered. Thin slightly with water if necessary while reheating, then proceed with recipe.

Recipe notes

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Smothered Italian Sausage

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.

Classic Potato Latkes

Crispy. Golden. Fluffy. Bubbe would approve.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.