I have always thought that the best part of fish soup is the rouille, a peppery, garlicky sauce that is slathered on toasted rounds of baguette and floated on the surface of the soup. I also like to stir some rouille into the broth. Similar to the Provençal aioli, a garlic-flavored mayonnaise, rouille is flavored with hot pepper and saffron, which give it its signature rust color. (Rouille literally means “rust” in French.) Today I have noticed that North African Jews often spice up their rouille even more, by adding a little harissa (see page 33) to it. Traditionally, a mortar and pestle are used to pound the garlic, pepper, and egg yolk, gradually incorporating the oil to make a mayonnaise. Today it is easy to put everything in a food processor and slowly add the oil, drop by drop. Leftover sauce is good on sandwiches or as a dip.
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 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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.