Other than a glass of rosé and blooming fields of lavender, nothing calls to mind Provence more than bouillabaisse. The brothy soup, originally from the port city of Marseille, combines whatever shellfish and white fish were caught fresh with iconic flavors such as saffron, fennel, tomato and ...

Though it is common knowledge throughout Asia, many American cooks may not know that the key to perfect fried rice is using previously cooked and chilled rice. Freshly cooked rice can result in a soggy, gluey dish, but chilling it changes its starches, yielding light, separate grains. That’s ...

Despite how commonly recipes call for marinating meat, it’s rarely worth it. Marinades do a poor job of flavoring meat because the molecules of any flavorings, except for salt, are too big to penetrate the surface. Besides, you’re then left cooking wet meat, which inhibits flavorful ...

Though we often prefer the flavor and texture of dried beans, canned beans have a leg up besides convenience — the super-starchy liquid in which the beans are packed is like an ingredient itself. Reserving the liquid to add to a soup or stew as it simmers lends body and creates a creamier, ...

Around the world people prepare special foods for the new year to symbolize luck or wealth, often drawing on traditions that date back centuries. In East Asia, for example, the shape of noodles represents a long life, while greens augur a prosperous year. To kick off 2024 right, try both in ...

With labor-intensive holiday meals out of the way, it’s time for something easy — without sacrificing flavor. Which is why traybakes are the perfect antidote. Only 15 minutes of active work and just one pan to clean are all you need to transform simple chicken and potatoes into a ...