This is more than a soup; it is a generous meal fit for a gathering, and it has everything I love about food and flavor. I learned to make it from my French “mother,” Lulu. It’s one of the longest recipes in the book, but taken in parts it is not hard to make. I think of it as several steps: first make a fish stock, then prepare the fish and shellfish; make the rouille (garlic mayonnaise flavored with pepper purée); make the soup base with vegetables and the fish stock; toast garlic croutons; and finally put it all together, cooking the fish and shellfish in the deeply flavored soup base, and serve it with rouille and croutons to pass at the table.
Crispy. Golden. Fluffy. Bubbe would approve.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
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.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.