Lemongrass Consommé with Matzoh Balls, Leeks, and Shiitake Mushrooms

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.

An oven-baked take on the Atlanta classic.

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.

Studded with golden raisins and a crown of almonds, this yeasted Alsatian sweet bread is an ideal holiday loaf.