Name: Sea Urchin Mousse with Ginger Vinaigrette
Cook time: 1 1/2 hr
Total time: 2 1/2 hr (includes making broth)
Yield: Makes 6 first-course servings
Ingredients: 1/2 teaspoon unflavored gelatin (from 1 envelope); 1/2 cup cooled vegetable broth; 1 (4-oz) tray uni (sea urchin roe); 1 large egg yolk; 1/4 teaspoon salt; 1/2 teaspoon fresh lemon juice; Pinch of cayenne; 1/3 cup chilled heavy cream; 2 teaspoons finely grated (with a rasp) peeled fresh ginger; 2 teaspoons fresh lemon juice; 1/8 teaspoon salt; 3 tablespoons mild extra-virgin olive oil (preferably French); Garnish: chopped chives and thinly sliced cucumber; an instant-read thermometer

Image may contain Food Dish Meal Confectionery Sweets and Plant

Sea Urchin Mousse with Ginger VinaigretteMikkel Vang

Nobody is indifferent to sea urchin roe: You either love it or hate it. Personally, its rich and sexy taste is my favorite flavor on earth. Until I tried the extraordinary mousse invented by Jean-Georges Vongerichten, I preferred it raw. Now I know better. The best sea urchin roe comes from southern California, and is sold in little wooden trays at Japanese markets. It is extremely fragile.

It's important to use very fresh roe with a clean, ripe, rather fruity scent.

Cooks' notes:

• Mousse can be chilled up to 1 day. • Ginger vinaigrette can be made 6 hours ahead and chilled, covered. Bring to room temperature before serving.

Recipe notes

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Salmon With Sizzled Nut Salsa

A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.

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.

Dulce de Leche

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

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.

Béchamel Sauce

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

One-Pot Chicken Thighs With Cilantro Rice and Beans

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.