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The croutons are done when they are lightly browned and thoroughly dried. Store in a covered container at room temperature for up to a week. Herb Croutons Makes about 2 cups cubes • Time: 10 to 15 minutes Another simple crouton, my favorite for salads. 4 tablespoons extra-virgin olive oil, butter, or a combination 4 to 6 thick slices any bread, cut into cubes if you like 2 teaspoons or more minced fresh herbs: parsley, dill, chervil, thyme, or marjoram alone, or any mixture of fresh herbs you like Salt to taste 1 Place the olive oil or butter in a large skillet and turn the heat to medium.

2 (Step 2) Run the knife along the shell and open up the clam. Try to keep as much juice inside the shell as you can. Detach the meat from the shell and serve. One-Hour Bouillabaisse This is the most basic bouillabaisse: a mess of fish cooked in broth. There is little reason to make a bigger deal of this essentially simple stew than this. Serve, if you like, with Aioli. Makes 6 to 8 servings Time: About 1 hour 4 tablespoons extra-virgin olive oil 1 large onion, chopped 3 cored, peeled, seeded, and chopped tomatoes (canned are fine; include their liquid) 2 or 3 ribbons orange zest, removed from an orange with a vegetable peeler 1 teaspoon fennel seeds 1 teaspoon minced fresh tarragon leaves or 1⁄4 teaspoon dried tarragon 5 sprigs fresh parsley 4 cups fish or chicken stock, store-bought broth, or water, warmed 12 slices crusty French bread 1 clove garlic, split in half, plus 1 tablespoon minced garlic 24 small hard-shell clams or mussels, well washed 11⁄2 pounds fillet or steak fish, preferably a combination of halibut, cod, snapper, and sea bass, cut into chunks 11⁄2 pounds shellfish, preferably a combination of scallops and shrimp 1⁄4 cup minced fresh basil leaves, plus more for garnish 1 tablespoon Pernod or other anise liqueur (optional) Salt and freshly ground black pepper to taste 1 Place 3 tablespoons of the olive oil in a large, deep saucepan or casserole and turn the heat to medium-low.

Trim the scallion. If you’re using yogurt, drain it for a few minutes in a cheesecloth-lined strainer. 2 Mince all the vegetables finely, or put them in the container of a food processor and pulse a few times; do not overprocess. You want to mince the vegetables, not puree them. 3 Mix the vegetables with the dill, sour cream, salt, and pepper; taste and adjust seasoning, adding a little lemon juice if necessary. Cover and refrigerate until ready to use. Serve with vegetables or crackers. Real Onion Dip Omit the vegetables and dill.

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