• In a large pot on high heat, bring the stock and olive oil to a boil.
• Add the spinach, chard, kale, zucchini, potatoes, eggplant, and turnip and turn the heat to low to maintain a gentle simmer.
• Cook, uncovered, for 1 hour.
• Add the macaroni and simmer for 20 minutes.
• (The macaroni is overcooked on purpose, as the starch it releases gives the soup a nice texture.)
• Add the chickpeas and simmer for 5 minutes.
• Stir in the pesto.
• Season with salt, pepper, and a squeeze of lemon to taste.
• Ladle the minestrone into bowls.
• Serve with a bowl of freshly grated Parmigiano-Reggiano on the side.

It helps to know: This recipe requires a small (about 5 by 6 inches) stovetop-safe casserole dish with a tight-fitting lid.

• Rub the cut side of the garlic clove over the bottom and sides of the casserole dish, then do the same with half of the butter.
• Tear the lettuce leaves apart and press half of them into the sides and bottom of the casserole dish, overlapping to form a “bowl” (they don’t need to be perfectly aligned).
• This makes a compartment to hold the peas.
• In a small bowl, toss the peas with the mint leaves and a pinch of salt.
• Spoon the pea and mint mixture into the lettuce bowl.
• Dot the remaining 1½ tablespoons butter evenly on top of the peas by pinching off pieces about the size of a hazelnut.
• Pour 1 tablespoon water over the peas.
• Lay the rest of the lettuce on top of the peas to completely enclose them.
• Cover the casserole dish and place it on the stove on low heat.
• This next part is magical.
• Be patient, as it requires a little bit of time.
• After 15 to 18 minutes, the butter will melt, the lettuce will release its water, and the peas will slowly stew in the butter-lettuce juices; it’s sublime.
• Don’t be afraid to take a peek!
• The dish is ready when its volume has reduced, liquid has formed in the pot, the lettuce has wilted, and the peas have turned an olive green.
• Take the entire casserole dish to the table.
• Remove the lid and take a moment to appreciate the aroma.
• Serve immediately.

• For the vegetables to cook at a similar rate, they must be cut to about the same size.
• Using the quartered onions as a reference point, prepare the bell peppers.
• Discard their stems and seeds, cut in half lengthwise, then cut again lengthwise to match the size of the onions.
• The same applies to the zucchini and eggplant.
• Discard the ends, cut in half lengthwise, and cut to match the size of the onions, leaving the seeds in.
• Set aside in separate piles, as you’ll cook them separately.
• Cut the tomatoes in half horizontally.
• Squeeze their seeds out over the sink to discard and coarsely chop the remaining flesh.
• Set aside.
• In a large pot on medium heat, combine the onions and ¼ cup of the olive oil, and sauté, stirring occasionally, so they soften but don’t brown, about 10 minutes.
• Add the bell peppers, garlic, a pinch of espelette pepper, and a large pinch of salt.
• Continue to cook until the bell peppers have softened.
• Transfer the onion and pepper mixture to a large bowl and set aside.
• With the pot still on medium heat, stir together ¼ cup of the olive oil and the eggplant.
• Cook, stirring occasionally, until the eggplant begins to take on some color, about 2 minutes.
• Add the zucchini and cook until softened, about 4 minutes.
• Return the onion and pepper mixture to the pot and stir in the tomatoes and thyme until combined.
• At this point, the tomatoes will expel their water and the mixture will resemble a soup.
• Increase the heat until the liquid comes to a gentle boil, stirring occasionally to prevent sticking, then turn the heat to low and cover your pot with the lid slightly ajar to allow steam to escape.
• Simmer, stirring occasionally, until the vegetables are cooked through but maintain their shape, 1 to 1½ hours.
• Be careful to stir gently so as not to break up the vegetables.
• Set a colander over a large bowl.
• Carefully transfer the entire contents of the pot into the colander, reserving both the vegetables and their juices.
• Return the juices to the pot.
• Stir in the tomato paste and turn the heat to high.
• Bring the liquid to a boil, stirring often, until it has a thick and syrupy texture, 3 to 5 minutes.
• Remove the pot from the heat and gently stir in the vegetables, parsley, basil, and the remaining ¼ cup olive oil, being careful not to break up the vegetables.
• Add salt and black pepper to taste.
• Serve immediately on its own or topped with a poached egg, or chill the ratatouille thoroughly in your refrigerator before serving.
• Stored in an airtight container, the stew will keep in your refrigerator for up to 4 days.

• Put the ham hocks in a large pot on high heat, cover with water, and bring to a simmer.
• Once simmering, drain the water and return the hocks to the pot.
• This removes some of the salt from the ham hocks (don’t skip this step or the soup will be too salty).
• Cover the ham hocks with cold water and bring to a simmer on high heat.
• Once the water is simmering, turn the heat to low and add the leek, carrot, celery, garlic, peppercorns, and thyme.
• Cover the pot with the lid slightly ajar to allow steam to escape, and simmer until the ham hocks are tender, about 2½ hours.
• Using tongs, transfer the ham hocks to a cutting board.
• Using a fine-mesh strainer, strain the remaining liquid over a large bowl, reserving the stock and discarding the vegetables and herbs.
• Peel off the skin and excess fat from the ham hocks and discard.
• Slice the remaining meat into bite-size pieces and set aside.
• Return the pot to the stove on medium heat.
• Add the lentils, olive oil, and enough stock to cover the lentils by 2 inches.
• Bring to a simmer, turn the heat to medium-low, and cover the pot with the lid slightly ajar to allow steam to escape.
• Simmer for 20 minutes, then stir in the ham, cover as before, and simmer until the lentils are cooked through, about 40 minutes more.
• To serve, ladle the soup into bowls and top each with a drizzle of olive oil and a handful of croutons.

It helps to know: This recipe requires an 8 by 12-inch gratin dish.

• To make a béchamel sauce, bring the milk to a simmer in a small pot on low heat.
• In a second small pot on low heat, melt 2 tablespoons of the butter.
• Add the flour to the butter to make a roux, whisking continuously to prevent it from burning.
• Continue whisking until the roux turns a light yellow color, about 10 minutes.
• Slowly pour the simmering milk into the roux, a couple of tablespoons at a time.
• Whisk continuously on low heat until it thickens to a syrupy consistency.
• Season with a couple generous pinches each of salt and pepper.
• Remove the pan from the heat and set aside.
• To prepare the endives, peel off the outer leaves until you’re left with the firm and mostly white hearts.
• Trim and discard the bottom stem, being careful not to trim too high or they’ll fall apart.
• Melt the remaining 2 tablespoons butter in a large pot on medium heat.
• Working in batches, set the endives in the melted butter and turn until they’re fully browned on each side, about 10 minutes total.
• Set the browned endives aside as you brown the remaining endives.
• Preheat your oven to 375°F.
• Return the endives to the pan.
• Turn the heat to low and add the lemon juice, 3 tablespoons water, and a pinch of salt.
• Cover the pan with the lid slightly ajar to allow steam to escape, and simmer until the endives are cooked through, about 20 minutes.
• Transfer to a plate and set aside to cool to room temperature.
• Roll each endive in a ham slice like a blanket.
• Whisk out any lumps from your béchamel, then spread a spoonful evenly across the bottom of your gratin dish.
• Set the ham-wrapped endives in one layer on top of the béchamel.
• Scoop the rest of the béchamel on top, then top with the Gruyère.
• Place the dish on a baking sheet to save you from a mess if it bubbles over.
• Bake until everything is heated through, caramelized, and bubbly, about 45 minutes.
• Serve immediately.

It helps to know: The chicken must sit for 24 hours before roasting.

• Remove any fat from the inside of the chicken and discard.
• Rinse the chicken inside and out with cold water and pat it thoroughly with paper towels to dry.
• Place the bird, uncovered, in your refrigerator for 24 hours to dry out its skin.
• Remove the chicken from your refrigerator and let it come to room temperature before roasting.
• Preheat your oven to 450°F and place a roasting dish inside for 10 minutes to bring it to medium heat.
• This prevents sticking.
• Stuff the cavity with the vegetables and herbs of your choice.
• Use your hands to coat the entire outside of the chicken with the butter, then sprinkle it liberally with salt.
• Remove your roasting dish from your oven, and carefully set the chicken on its side, using the side of the dish for balance.
• Roast for 20 minutes, then use tongs to carefully flip the chicken onto its other side.
• Roast for another 20 minutes.
• Remove the pan from your oven and turn the temperature to 400°F.
• Leave your oven door open for 2 minutes to cool.
• Use tongs to flip the bird onto its back so its breast is facing up.
• Toss the herbs and vegetables of your choice in a bowl with enough olive oil to coat and a pinch each of salt and pepper.
• Spread them around the chicken and return the pot to your oven.
• Roast until the bird’s skin is browned and the flesh is cooked through, about 20 minutes.
• To test for doneness, poke the leg near the socket.
• If the liquid runs pink, the chicken needs more time.
• If it runs clear, the chicken is ready.
• Transfer the chicken, breast-side up, to a cutting board to rest for 30 minutes.
• This is important: if you cut into the meat without allowing it to rest, it won’t be as juicy.
• If your vegetables need more time, return the pan to your oven and roast until they’re cooked through.
• Transfer the vegetables to a serving bowl and set aside.
• Pour any liquid remaining into a bowl to reserve.
• To make the jus, return the pan to the stove on high heat.
• Add the white wine and use a spoon to scrape up the brown bits that have stuck to the bottom of the pan.
• Add the reserved chicken liquid and stir until it comes to a simmer.
• Add salt to taste.
• Once the chicken has rested, flip it onto its stomach and pull out the two small meat pockets around the middle of its back (you should be able to pull them out fairly easily using your hands).
• This is the “oyster”—or the best part of the chicken.
• Give one to your favorite guest and eat the other while you finish cutting the bird.
• Flip the chicken onto its back and use a sharp knife to cut off the wings at the elbow.
• Cut a diagonal slice at each leg so they spread open, and pop each leg out of its joint using your thumb.
• Once the bone is free, cut the remaining skin and flesh to detach each leg.
• Cut just to the right of the center breastbone, and then into the right side of the breast, meeting the middle slice so the meat easily falls off the bone.
• Repeat with the left breast.
• Cut off the wishbone by slicing across and down the breast, a few inches below the neck.
• Slice off the last part of the wing, and pull or cut off any pieces of meat that are left.
• Discard the stuffing (it’s unsafe to eat) and return the carcass to the pot to make chicken stock (this page).
• Serve the jus in a separate bowl for dipping.
• Serve the roast chicken and vegetables together, family style.

• In a medium bowl, stir together the flour, espelette pepper, smoked paprika, black pepper, and 2 tablespoons salt.
• Coat each chicken thigh on all sides with the flour and spice mixture.
• Heat the olive oil in a large pan on medium low heat.
• When the oil is hot, place the thighs in the pan skin-side down, working in batches as needed so the thighs don’t touch one another.
• Cook, nudging occasionally to prevent sticking, until you hear the skin expel its water and turn a golden brown, about 12 minutes.
• You should hear a gentle, light sizzle.
• If it sounds louder than that, turn down the heat.
• Flip the thighs and continue to cook until the other side has browned, about 10 minutes more.
• Once you’ve browned each chicken thigh (the inside of the chicken hasn’t been cooked through yet), transfer it to a plate and set aside.
• Leaving the oil and chicken fat in the pan, turn the heat to medium and add the onion, garlic, thyme, and bay leaves and cook until the onion is soft and just starting to brown, about 10 minutes.
• You’ll notice some dark brown and black bits on the bottom of the pan, which are the chicken’s juices that have caramelized—this is the best part (see “The Fond” on this page).
• Return the browned chicken to the pan and turn the heat to high.
• Add the sherry vinegar to deglaze, scraping up the brown bits that have formed.
• Cook, stirring occasionally, until the liquid has evaporated.
• Add the white wine and continue to cook, stirring occasionally, until the liquid has reduced by half, about 5 minutes.
• Add the stock, green beans, olives, and a pinch of salt and turn the heat to low.
• Cover the pan with the lid slightly ajar to allow steam to escape.
• Gently simmer until the chicken is cooked through, about 30 minutes.
• Taste and season with more salt, if necessary.
• To serve, transfer the chicken to serving plates, scooping up plenty of the juices and spooning the green beans and olives over the top.

• It helps to know: If you can’t find blanched (unpeeled) hazelnuts, toast them whole and then rub them together in a clean kitchen towel to remove the skins.
• Season the chicken thighs on each side with a healthy pinch of salt, then coat each thigh with flour.
• In a large pan on medium heat, add enough olive oil to cover the bottom in a thin film.
• When the oil is hot, place the thighs in the pan, skin-side down, and cook, nudging every so often to prevent sticking, until the skin turns golden brown, 10 to 12 minutes.
• Flip the chicken, add the onion, and cook until the onion is softened, about 5 minutes.
• Add the garlic, cinnamon stick, and bay leaf and stir to combine.
• Cook until the garlic softens, 2 to 3 minutes.
• Add the wine, turn the heat to high, and cook until the wine is almost completely evaporated.
• Add the stock and vinegar and bring the mixture to a simmer.
• Add the dried mango, raisins, apricots, and the toasted nuts, and turn the heat to low.
• Cover the pot with the lid slightly ajar to allow steam to escape.
• Simmer for 10 minutes.
• Add the grapes and simmer until the chicken is cooked through, about 15 minutes.
• To serve, transfer the chicken to serving plates, scooping up plenty of the juices and spooning the fruit and nuts over the top.

It helps to know: This recipe requires cheesecloth and a blender or food processor, and the chicken marinates for 6 hours.

• In a food processor or blender, pulse the ginger and garlic until combined.
• Turn the speed to low and slowly drizzle in the olive oil until a paste forms.
• Scrape the paste into a pan on medium heat and cook, stirring frequently, until the oil separates and the mixture turns from smooth to grainy, 10 to 15 minutes.
• Pour the mixture into a bowl and let it cool to room temperature.
• Once cool, stir in the sesame oil and scrape into a dish large enough to hold all of the chicken thighs in one single layer.
• Drape a large piece of cheesecloth over the marinade.
• Place the thighs skin-side up on top of the cheesecloth and season liberally with pepper.
• Marinate the chicken in your refrigerator for 3 hours, flip, and marinate for another 3 hours.
• When you’re ready to grill, remove the chicken from your refrigerator and let it come to room temperature before cooking.
• Build a pyramid shape with your coals, light them, and be patient.
• (Alternatively, turn a gas grill to low heat.
• ) The key to a nicely grilled chicken is a low, even heat.
• When the coals are fully lit and about half of them have turned white, spread them into a single layer and wait for the coals to turn completely white with no red or orange glow.
• Just before grilling, liberally season the chicken on both sides with salt.
• Place it skin-side down on the grates and grill until the fat renders and the skin crisps and turns brown, 10 to 15 minutes.
• Once the skin has crisped, flip and continue to grill until the chicken has cooked through, about 2 minutes more.
• Cooking times will depend greatly on the size of your chicken thighs, so take the timing as an estimate and make sure to keep an eye on things.
• Standing around the grill is part of the fun after all.
• Transfer the grilled chicken to a serving platter and serve immediately.

• It helps to know: This recipe requires a food processor or blender.
• To make the meatballs, grate the onion into a large bowl using the large side of a box grater.
• Add the lamb, garlic, dill, parsley, egg, lemon zest, cayenne, salt, and a couple large pinches of black pepper.
• Use your hands to mix everything together until just combined.
• Form the mixture into meatballs each about the size of a golf ball and refrigerate for 1 hour to firm.
• Don’t skimp on this step; they’ll fall apart if you try to fry them immediately.
• Meanwhile, to make the sauce, remove the stems from the ancho chiles, break them in half, and discard their seeds.
• Soak them in a bowl of warm water for 30 minutes to soften.
• Drain, chop, and set aside.
• In a small pan over low heat, toast the bread crumbs until they begin to brown, 5 to 7 minutes.
• Set aside.
• In a food processor or blender, pulse together the garlic, almonds, and a couple pinches of salt until a rough paste forms.
• Squeeze out the tomato seeds over the sink to discard, then add the tomatoes to the paste along with the chiles, roasted red bell pepper, and bread crumbs.
• With the speed on low, slowly drizzle in the olive oil until all of it is incorporated.
• Transfer to a bowl, stir in the sherry vinegar, and season with salt to taste.
• Preheat your oven to 350°F.
• Coat the bottom of a large pan with olive oil and set over medium heat.
• When the oil is hot, add the meatballs in a single layer, carefully turning them until browned on all sides, about 1 minute per side.
• Work in batches, setting the browned meatballs aside on a paper towel.
• Set the meatballs in a large baking dish and bake until cooked through, about 12 minutes.
• Spread the almond and pepper sauce on your serving plate and top with the meatballs.
• Serve.