A simple version of Bouillabaisse (page 138) that uses only one type of fish and is thickened by aïoli, the wonderful garlicky mayonnaise of Provence and Liguria (also called “the Italian Riviera”). Ask your fishmonger to gut and fillet the fish and to give you the head and bones for the stock, which of course can be made in advance. (Within limits you can use as many heads and bones as you like. See Fish Stock, page 161.) Serve this stew with crusty bread and a salad.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
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.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.