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Affordable Recipes for a Crowd

Slide 9 of 14

Bouillabaisse

This classic Provençal recipe calls for clams, lobster and fish in a broth delicately flavored with fennel and pastis, a licorice-flavored aperitif, but you can trim the cost of ingredients by making smart substitutions. "There are no real rules to this dish, except to use what’s fresh," chef Ethan Stowell says. Make or buy a good fish stock and add different seafood at different times, so nothing is under- or overcooked (shellfish go in first; fish go in last). The rouille, a sauce made with cayenne, garlic, bread crumbs and olive oil, is the perfect finishing touch.

slideshow Warming Soup Recipes

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Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.