Name: Fish Soup with Bread and Rouille
Yield: Makes 6 servings
Ingredients: 1 large leek, green part coarsely chopped and white part cut into 1/4-inch pieces; 5 tablespoons olive oil; 1 medium onion, coarsely chopped; 2 celery ribs, coarsely chopped; 2 carrots, coarsely chopped; 3 garlic cloves, smashed; 1/4 teaspoon crumbled saffron threads; 2 bay leaves (not California); 1 teaspoon dried hot red pepper flakes; 1 1/4 lb plum tomatoes, coarsely chopped; 3 tablespoons canned tomato purée; 2 cups dry white wine; 1 1/2 qt white fish stock; 1 (8- to 9-inch) unsliced round or oval pain au levain or sourdough loaf (1 lb), crust discarded; 2 tablespoons unsalted butter; 1 lb skinned white fish fillets such as halibut, snapper, and/or bass, cut into 1-inch cubes; 1 teaspoon salt; 2 cups rouille; 1 tablespoon chopped fresh oregano; 1 tablespoon chopped fresh flat-leaf parsley

Image may contain Food Dish Meal Bowl and Stew

Fish Soup with Bread and RouilleLisa Hubbard

Active time: 1 3/4 hr Start to finish: 4 1/4 hr (includes making stock and rouille)

Cooks' note:

• Broth can be made 2 days ahead and cooled, uncovered, then chilled, covered. Reheat broth before adding to white part of leek along with fish and rouille.

Recipe notes

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

Golden Mushroom Soup With Orzo & a Pat of Butter

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.

Smothered Italian Sausage

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.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.