Cook's Country/America's Test Kitchen

Related Interview: Perfect steak frites at home with America's Test Kitchen

Using a mix of vegetable oil and extra-virgin olive oil is crucial to the flavor of the aïoli.

Paella’s lesser-known cousin, fideos, boasts small toasted noodles simmered in a smoky tomato sauce. For a weeknight version, we swapped chorizo and shellfish for chickpeas, fennel, and kale.