Makes 2 ½ quarts broth Ingredients 4 lb bony beef cuts, such as short ribs or shank 1/2 cup tomato purée 3 qt cold water, plus more as needed 1 large yellow onion, cut into medium dice 1 leek, chopped 1 celery stalk, cut into medium dice 1/4 cup celery […]
This all-purpose poaching liquid is well-suited to a number of fish, so choose what is freshest at your market. Makes 4 servings Ingredients 4 teaspoons almond oil 1 lb 8 oz fish fillet, such as flounder or salmon 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 cups […]
Ingredients 1 lb Yukon potatoes, diced 1 lb leeks, thinly sliced 2 quart chicken or vegetable stock 1 tablespoon kosher salt 6 tablespoons heavy cream 1 1/2 tablespoons minced parsley 1 1/2 tablespoons minced chives Directions Simmer the vegetables, stock, and salt together, partially covered, for 40 to 50 minutes […]
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 […]
Makes 2 1/2 quarts stock Ingredients 2 tablespoon olive oil 1 large yellow onion, cut into medium dice 1 leek, coarsely chopped 1 celery stalk, cut into medium dice 5 lb bones from mild, lean white fish; or shrimp, crab, and/or lobster shells 5 black peppercorns, cracked 4 parsley stems […]
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. Ingredients […]
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 […]