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Bouillabaisse Recipe

Bouillabaisse Explained: Five Questions for Adam Gopnik

Cara Parks | Posted 08.08.2011 | Food
Cara Parks

I asked New Yorker contributor Adam Gopnik to expound on the finer points of a true bouillabaisse, and how to create an elegant final product that transcends its humble origins.

Franglais: Saffron-Soaked Clams Bouillabaisse (RECIPE)

Kerry Saretsky | Posted 05.25.2011 | Food
Kerry Saretsky

Clams Bouillabaisse is a streamlined version of the traditional Marseilles fisherman's stew. A pot of liquid gold broth, gilded with saffron, sloshing with fennel, shallots, and garlic, white wine and tomatoes and sweet sea clams.