Season: Autumn to winter. The Italians use fiery-hot mustard oil to add a bit of passion to their classic fruit preserve mostardo di cremona. However, mustard oil is pretty well impossible to purchase in this country, so I have used mustard seeds and powder to pep up the dried figs in my own interpretation of the dish. Serve it with hot or cold meat, with oily fish dishes, or with cheese in sandwiches.
Your new house dressing: creamy, herby, and dangerously dippable.
All the cozy vibes of the classic gooey-cheesy dish, made into a 20-minute meal.
This piquant French sauce comes together in the blender in just five minutes.
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.
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.