We tend to think of grilling as the ideal way to cook many foods, but the broiler is more valuable when you want to save a marinade and the fish’s pan juices. A recipe like this one was originally cooked in a pan over an open fire, and you can certainly follow that tradition, but the broiler makes quick work of it. Though the dish is French, it’s very southern, and I might serve a simple pasta beforehand; Tomatoes Provençal (page 494) would also be in the right spirit, as would a simple salad.
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Yes, brownies can—and should—be made with white chocolate.
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.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.