In the south of France, an aïoli is both the garlic and olive oil mayonnaise sauce itself and the dish for which it is the raison d’être, which can be either grand or petit. Le grand aïoli is a festive Provençal free-for-all meal in itself, typically consisting of the sauce in its mortar surrounded by platters of seasonal vegetables (cauliflower, carrots, beets, green beans, artichokes, potatoes) all freshly boiled; poached salt cod and stewed octopus; and tomatoes and hard-boiled eggs. Summer is the time for an aïoli extravaganza; with crisp cold rosé wine, it is the perfect dish on a hot evening. Garlic is juicy and firm and in season, and the summer vegetables that are so good with the garlic mayonnaise are plentiful. The ingredients listed below are suggestions; add whatever vegetables and fish you like.
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.