I prefer olives with the pits—I think they have better flavor. Adding the olives directly to the oil after the garlic has browned will give you a more pronounced flavor of olives. If you like a milder flavor, add them to the sauce once the tomatoes have come to a boil. Baccalà has a tendency to curl up as it cooks. If yours does that, press on the fillets lightly with a metal spatula so they caramelize evenly. In order to keep the sauce light—as its name says—spoon in a little hot water from time to time as the sauce simmers.
Turn humble onions into this thrifty yet luxe pasta dinner.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
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.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
The silky French vanilla sauce that goes with everything.