Say “bouillabaisse” to a knowledgeable cook and you’re likely to hear, “We can’t make that here. We don’t have the right fish.” French food purists will tell you you need rascasse, that ...

Learn how to make a large batch of fish stock, an essential base for seafood sauces, soups, and meals. This basic recipe ...

A whole chicken is gently simmered with aromatics — onion, garlic, ginger, parsley, and bay leaves — to yield a clean, deeply ...

I wanted to make a seafood dish this week and decided to get a little help from some experts. I was very fortunate to get tips and instructions from two chefs at Francesca’s Restaurants to make this ...

This is a vivifying soup, good in warm or cold weather. The chile and ginger gently warm your mouth, while acidic tomatoes and tart tamarind come together in the delicate and fragrant broth, which, ...

Don't toss out those ham bones! This straightforward broth layers the bones in the pot with onion, celery, carrot, herbs, and black peppercorns, and simmers for a few hours until fragrant. From there, ...