Although it may seem like a complicated restaurant dish, bouillabaisse has simple origins in the French seaport city of Marseille, where there is an abundance of freshly caught seafood (and an aversion to waste). Julia Child defined it as a “fisherman’s soup, made from the day’s catch,” or from its leftovers. What it actually consists of depends on whom you ask. A pot will typically have at least four types of fish (some insist on no fewer than seven) and a roster of regional ingredients, notably fennel, garlic, saffron, tomatoes, orange zest, and olive oil. Purists would insist on using fish only from the local (Marseille) waters and absolutely no shellfish, while others take a more liberal approach, improvising here and there but basically sticking to the same formula. Most everyone agrees on the required accompaniments: rouille and croutons made from a crusty baguette. The process for making the stock, which is similar to a classic fish fumet (page 55) but with Mediterranean flavors, takes little time; since it gives the finished dish its rich flavor, don’t skimp on this step. Rouille is a variation of mayonnaise (page 95), with spices, garlic, and fish stock for added flavors as well as bread for a rustic texture. It has a tawny color from the addition of saffron (hence its name, which means “rust” in French).
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.