Fred worked at Toqué! in the early 1990s, and one of his many tasks was cleaning squid. Every so often, the Anglophone sous chef would order from the Quebecois fishmonger at La Mer, and one day “15 pounds” of squid was heard as “50 pounds.” That week Fred cleaned 150 pounds of squid. He couldn’t smell squid for about ten years without feeling sick, but he’s back on the squid train now. The only way he can bear it, though, is filled with lobster and cooked in lobster juice.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
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.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
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.