DJs. Bouillabaisse. Blackout curtains. Glam new Riviera-style restaurant Barbouzard lands on K Street July 29 — bringing St. Tropez with it. Why it matters: One of D.C.'s best French chefs is steering ...

With dozens of restaurants and several Michelin stars to his name, it's hard to believe Gordon Ramsay has ever made a mistake ...

Bouillabaisse is one of those dishes that sounds intimidating—French, fancy, full of seafood—but the truth is, once you get into it, it’s actually quite rustic, soulful, and surprisingly ...

Although bouillabaisse originally was a simple fisherman's dish, there is no way around the fact that it is quite expensive and labor-intensive for today's cook (this recipe takes about 2 1/2 ...

As for bouillabaisse, this is my story. My father was a master at making bouillabaisse. He made it often at the camp at Catahoula and used whatever fish (bream, sac-a-lait, or goggle-eye) were ...

Bouillabaisse is a classic fish stew served at Michelin-starred restaurants but, like many reicpes, it has humble beginnings. Don't be put off by it's hard-to-pronounce name and what seems an ...

Bouillabaisse sometimes seems as old-fashioned as coq au vin or blanquette de veau. Here, and all over France, it is often said you can no longer find a classic rendition of the dish, ...

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 terrible ...

This easy tomato-based bouillabaisse is full of scallops, shrimp, clams and mussels. IE 11 is not supported. For an optimal experience visit our site on another browser.

1/2 cup white wine . 6 slices toasted country bread. 1. In a large saucepan, heat the oil over medium-high heat. Add the tomatoes, onion, carrot, saffron, bay leaf and parsley.

Food & Cooking; Why Bouillabaisse Is the Ultimate Dinner Party Dish At a birthday celebration in the South of France, the region’s signature seafood stew provides the warmest welcome imaginable.

My first experience of bouillabaisse on a flower-shaded terrace next to the local lycée in Vientiane some 30 years ago was a revelation. I loved the array of glistening fish and the spicy broth ...