Bouillabase is a traditional Provençal fish stew originating from the port city of Marseille. It can include any variety of fish or shellfish in a rich broth. To serve this for a party, try making the broth in advance, and then asking each guest to bring 1/4 pound of their favorite seafood to share.
Radicchio, Ham And Fontina Gratin
Radicchio, Ham And Fontina Gratin
We love the rich, nutty flavor of fontina cheese in gratins. It melts to a gooey texture but doesn't overwhelm the more delicate flavors of the radicchio and ham.
Marinating the beef and vegetables in red wine before cooking gives this beef stew deep, rich flavor. The kale adds vitamins, fiber and contrasting texture. Stir in a splash of red wine or a squeeze of lemon juice just before serving to brighten all the flavors.
This is a simple and flavorful treatment for fish filets. If your miso isn't spreading easily, add a little oil and stir to combine.
Mashed potatoes are the ultimate comfort food - adding in garlic and extra cream just makes them even better. If you happen to have roasted garlic on hand, that is also delicious - just mix it in at the end.
Coq au vin is a classic French stew that used to mean rooster, or cock, cooked in wine. Old birds who'd been kept around for years needed to be braised slowly to soften up their meat, and the sauce for the dish was thickened with the cock's blood. These days, we use chicken when making a coq au vin, and a roux to thicken the sauce.
This is a classic chowder - sine the corn and the crab are both slightly sweet, a nice dash of hot sauce really enhances the flavor of the soup.
Chicken Enchiladas With Salsa Verde
Chicken Enchiladas With Salsa Verde
Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."
This old-fashioned French classic has become an American comfort food staple over the years. Slow-cooked onion soup flavored with cognac and topped with French bread and gooey melted cheese always hits the spot on a winter's day.
Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."
This simple vinaigrette is oh so good - you could substitute another kind of vinegar for balsalmic, but the darker flavor compliments the bacon perfectly.
Avocado With Bacon Vinaigrette
Avocado With Bacon Vinaigrette
Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."
