By building this stew one ingredient at a time—in a manner not unlike that of making soup—the process is streamlined and nearly everything is browned. This makes the flavors so much more complex that the stew needs no stock to finish it off. (Should you have some stock on hand, however, by all means use it.) To make this stew even tastier, use a mixture of mushrooms or add a few reconstituted dried porcini and use their soaking liquid to replace some of the water.
This classic carbonara traps crispy pancetta and all that silky sauce in big tubes of rigatoni.
Turn humble onions into this thrifty yet luxe pasta dinner.
The silky French vanilla sauce that goes with everything.
Your new house dressing: creamy, herby, and dangerously dippable.
All the cozy vibes of the classic gooey-cheesy dish, made into a 20-minute meal.
This flavorful fish stock is your secret weapon for bouillabaisse, shrimp risotto, clam chowder, and more.
This piquant French sauce comes together in the blender in just five minutes.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.