Makes 2 ½ quarts broth
Fish Poached In Fennel-Orange Broth
This all-purpose poaching liquid is well-suited to a number of fish, so choose what is freshest at your market. Makes 4 servings
Fish Stock
Makes 2 1/2 quarts stock
Leek and Potato Soup
Pissaladière
Makes 6 servings Pissaladière is simply a French version of pizza, traditionally topped with onions that have been melted down in olive oil, and with anchovies and Niçoise olives. It is best made with sweet onions, and a good-quality olive oil is a must. If possible, use an oil with […]
Roasted Tomato Bisque
Makes 4 to 6 servings Roasting the tomatoes adds an unusual twist to this bisque. If you prefer, you can substitute sun-dried tomatoes (not oil-packed) for the roasted tomatoes.
Squash Soup with Ginger Cream
Serves 6 to 8 Use whatever hard-skinned squash that you can find, like butternut, pumpkin, calabaza. For a vegan version, use olive oil instead of butter, omit the milk and whipped cream garnish. Add 1 cup of raw cashews in Step 2, which will make the blended soup creamy.
Trofiette with Lobster, Leeks, Zucchini, and Fava Beans
Makes 4 to 6 servings Featuring the best ingredients of late spring and early summer, this decadent lobster pasta is perfect alongside a crisp glass of white wine for dinner al fresco. Chef’s Note: To prepare the lobster for this dish, bring a large pot of water to a rolling […]