Name: Bouillabaisse
Yield: Makes 6 to 8 servings
Ingredients: 12 to 16 (1/2-inch-thick) baguette slices; 3 tablespoons extra-virgin olive oil; 1 garlic clove, halved; 1 (1- to 1 1/4-lb) live lobster; 2 large tomatoes, peeled and coarsely chopped; 1 large onion, chopped; 4 garlic cloves, chopped; 1/2 cup extra-virgin olive oil; 1 lb boiling potatoes; 1/3 cup finely chopped fennel fronds (sometimes called anise); 1 Turkish or 1/2 California bay leaf; 1/4 teaspoon crumbled saffron threads; 1 1/2 tablespoons coarse sea salt; 1/2 teaspoon black pepper; 9 cups white fish stock; 3 lb mixed skinned white fish fillets (such as monkfish, turbot, red snapper, striped bass, porgy, grouper, and/or cod), cut into 2-inch pieces; Rouille

A 1980 charter signed by 11 restaurants (7 in Marseille) dictates what kinds of fish form the basis of an authentic local bouillabaisse. These are generally unavailable here, so we suggest using the freshest nonoily fish you can get, preferably three to five different kinds. As long as we were taking liberties, we also added lobster and used fennel fronds in place of pastis. And though the broth and croutons are usually served separately from the fish itself in Marseille, we enjoyed everything together.

Active time: 1 1/4 hr Start to finish: 1 1/2 hr

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Vodka Gochujang Pasta

This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

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.

Béchamel Sauce

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

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

Golden Mushroom Soup With Orzo & a Pat of Butter

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.

Baked Butter Paneer

I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.