For potato salads, my dressing of choice is usually a simple vinaigrette—here no more than oil and vinegar—augmented by a handful each of chopped shallots for crunch and flavor and parsley for color and freshness. The result is a great summer dish, good-looking and good tasting. As it stands, this is a potato salad with mussels; if you like, you can increase the amount of mussels, by as much as double, giving each component equal weight.
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 flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This flavorful fish stock is your secret weapon for bouillabaisse, shrimp risotto, clam chowder, and more.
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.