Fish stock is a delicate broth, cooked briefly and gently for best flavor. Bones and heads are used for flavor and body. They should be washed and cleaned of gills and organs to make a clear, clean-tasting stock. White-fleshed fish are best; salmon, mackerel, or other oily fish have too strong a flavor. If not buying whole fish, ask your fishmonger for clean heads and bones for making stock.
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
The silky French vanilla sauce that goes with everything.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.