Name: Saffron Rouille
Cook time: 10 min
Total time: 10 min
Yield: Makes 1 1/2 cups
Ingredients: 1/8 teaspoon crumbled saffron threads; 1/4 teaspoon hot water; 1 cup mayonnaise; 1/4 cup chopped roasted red peppers; 1/4 cup extra-virgin olive oil; 1/2 teaspoon fresh lemon juice; 2 teaspoons finely chopped garlic; 1/2 teaspoon cayenne

Rich, aromatic rouille is a classic lily-gilding for French fish soups; this one has an extra something special: saffron. Even if you love saffron, though, don't be tempted to add any extra threads. This is just the right amount to really flatter, not dominate, the soup.

Cooks' notes:

·Instead of your own roasted peppers, you can use rinsed bottled roasted red peppers.
·Rouille can be made 2 days ahead and chilled, covered.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Okonomiyaki Tater Tots

Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Sheet-Pan Chicken Souvlaki

Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Crispy Salmon With Avocado Sauce

You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.