Recipes
This is the kind of paella that feels both rustic and celebratory. It’s all about building flavor in stages, from the deeply caramelized sofrito to the slow absorption of broth into the rice.
Bouillabaisse is rustic, brothy, saffron-kissed, and filled with whatever fresh seafood you have on hand. Originally a humble fisherman’s stew, it has become a classic for good reason.