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 ...

1. Combine tomatoes, carrots, celery, fennel and leek in a large slow cooker. Add tomato paste, herbes de Provence, paprika, saffron and salt to taste. Add water, wine and clam juice. Cover and cook ...

Anthony Bourdain's affection for French cuisine stemmed back to his childhood, and one of his many favorites was a garlicky ...

1. Roast the bell peppers over an open flame or in the broiler, turning until blackened all over. Place them in a paper bag inside a plastic bag and tie it closed; leave the peppers to steam in the ...

Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing ...

Bruce Weinstein and Mark Scarbrough take an unconventional, yet intuitive approach to cooking in their recent cookbook, "Cooking Know-How." They focus on basic techniques and recipe styles, then ...

Note: This recipe yields enough rouille to make crab toasts and a dip. Garlic confit: 1 1/2 cups olive oil 1 head peeled garlic cloves Crudite: 15 celery sticks 3 radish bunches 2 baby turnip bunches ...

Bayfield’s Old Rittenhouse Inn provides this as a turkey alternative for guests who may be vegetarian. To make it a gluten-free option, use a gluten-free crust. Preheat oven to 350 degrees. Combine ...

Restaurants have go-to recipes — ones the cook enjoys making and the guests order over and over again. At home, I turn to one-pot soups, stews and slow-cooker meals for the same reasons. I like to ...