Elaine Sciolino

Elaine Sciolino · NYT Cooking

This deeply flavored fish stew is a traditional specialty of Sète, a working-class Mediterranean port in the Languedoc-Roussillon region. While it has largely vanished from restaurants, it still turns up as a showpiece on Sunday and holiday tables. Save some time by having your fish counter do the skinning and boning for you, if possible. As a starter course, it can easily serve six. Elaine Sciolino

Elaine Sciolino · NYT Cooking

Elaine Sciolino · NYT Cooking

Elaine Sciolino

Elaine Sciolino · NYT Cooking

The risina bean has taken considerable work to rescue, and it may take some effort to track down. But it’s well worth ordering the heirloom legume online. La Boutique del Gusto ships Cuore Verde risina beans to the United States and other locations, or you can purchase them online from other vendors. Once you order, most of your toil will be over because the beans lend themselves to a simple preparation. This recipe, from the Umbrian couple who produce the Cuore Verde risina, brings out the beans’ subtle, grassy flavor.

Elaine Sciolino · NYT Cooking

Elaine Sciolino

Elaine Sciolino · NYT Cooking

Elaine Sciolino

Elaine Sciolino · NYT Cooking

These are the rustic original macarons that begot the smooth-topped, puffed up, ganache-filled, pastel food-colored sandwich confections we know. Elaine Sciolino

Elaine Sciolino · NYT Cooking

Elaine Sciolino

Elaine Sciolino · NYT Cooking

Elaine Sciolino

Elaine Sciolino · NYT Cooking

Elaine Sciolino

Elaine Sciolino · NYT Cooking

Elaine Sciolino