Home-canned, oil-packed tuna is sumptuous, flaky, and full of flavor—a world apart from most commercial versions.
For this dish choose whichever caviar suits your budget.
Fish soups of this kind are common all along Italy's Adriatic coast—but this version, from a Venetian fishmonger, is unusually full of flavor.
Cuttlefish is a roughly oval-shaped cousin of the squid, with thicker, sweeter flesh and richer ink—and more of it.
In the Arpège kitchen, chefs ''grill'' in salamanders, broilers set above the stove at eye level, where their powerful, even heat is easier to control. At home, searing in a pan on top of the stove works best.
According to Jacques Médecin, former mayor of Nice and an authority on its cuisine, the layer of onions on a pissaladière should be half as thick as the crust.
Jacques Maximin’s version of the classic Provençal soupe de poisson is emblematic of his bold but refined cooking.
When you’re craving a rich, creamy soup, try this silky bisque, accented with the distinctive flavor of lemongrass.
Saimin noodles, made from fine white flour and sold fresh, are the key to this warming soup.
This recipe is "old stove" cooking at its authentic best, straight from San Francisco's Italian quarter.
Center you next dinner party around an aromatic, steaming bowl of pho, the traditional Vietnamese beef noodle soup. Start the meal with crispy crab spring rolls, crunchy lettuce wraps, and a fresh lotus stem salad, and end with traditional sweet banana-coconut packets.
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