With its clean taste and light body, Court Bouillon is used to poach fish, shellfish, and lean white meats such as chicken and veal, when you want to impart only subtle flavor. It can be as simple as a few aromatics steeped in water or more complex with a fruity white wine or other acidic ingredients, such as vinegar or lemon juice. As with stocks, you should feel free to improvise with whatever is in your vegetable bin (or garden, if you have one). The ingredients called for here are common, but you can leave out some or replace them with other mild-tasting herbs or vegetables. The goal is to avoid overpowering the food that will be poached in the liquid.
Turn humble onions into this thrifty yet luxe pasta dinner.
The silky French vanilla sauce that goes with everything.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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 flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.