This spicy mayo, a variation on the classic condiment from the south of France (traditionally flavored with saffron), is the perfect garnish for my Gulf Coast Bouillabaisse (p. 220). But it’s also delicious on just about any grilled fish or bowl of steamed mussels, or a crab omelet. When you serve it with a soup or stew, be sure to include plenty of toasted bread rounds to sop it up.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
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.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.