Reminiscent of canned chipotles in adobo, but obviously fresher and with an emphasis on the tomatoes and the smokiness the chipotles bring, rather than their heat. (You can, of course, make it hotter by adding more chipotles.) It’s good stirred into soups but is used primarily as a salsa for bland dishes, whose blandness will be turned around immediately.
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 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.
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.