It helps to know: This recipe requires a food processor or blender.

• Sprinkle the eggplant slices with salt on both sides.
• Set aside for 30 minutes at room temperature to force out some of their water.
• In a fine-mesh strainer, rinse the capers and anchovies in cold water, then soak them covered with cold water in a small bowl for 10 minutes to remove their salt.
• Drain and set aside.
• Preheat your oven to 425°F and line a baking sheet with aluminum foil.
• Meanwhile, in a food processor or blender, puree together the olives, capers, anchovies, garlic, and a pinch each of pepper and the dried herbs of your choice.
• With the food processor on low speed, slowly drizzle in the olive oil until it has fully incorporated and a paste has formed.
• Pat the eggplants dry with a paper towel, then brush them with olive oil on each side.
• Place on the prepared baking sheet in a single layer.
• Bake for 15 minutes, flip, and bake until cooked through, about 15 minutes more.
• Spread the olive tapenade on top of the eggplant slices and serve.

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

• Preheat your oven to 375°F.
• In a medium pot on medium heat, combine the cream, garlic, salt, and pepper and bring to a simmer, stirring occasionally.
• Taste the cream every few minutes until it transforms from tasting very salty to tasting strongly of garlic, about 10 minutes.
• Strain over a large bowl.
• Discard the garlic and set the bowl of infused cream aside.
• Don’t be alarmed if the cream tastes far too salty at this point; the potatoes will soak up the salt as they bake.
• Coat the bottom and sides of your baking dish with 2 tablespoons of the butter, then cover the bottom with a thin layer of infused cream.
• Spread a layer of potatoes on top of the cream, overlapping the slices to resemble shingles.
• Add just enough cream to cover the potatoes.
• Continue this process, adding layers of cream, then potatoes, then cream, then potatoes, until you’ve filled your gratin dish (you may not use all of the potato slices).
• Dot the surface of the dish with the remaining 2 tablespoons butter, placing small pieces of butter evenly across the top.
• Cover with aluminum foil, making sure the foil doesn’t touch the surface of the potatoes.
• Use a knife to poke holes in the top to allow some steam to escape.
• Place the gratin dish on a baking sheet to save you from a mess in your oven if the cream bubbles over.
• Bake for 45 minutes.
• Remove the foil and bake until the surface starts to brown, about 20 minutes.
• Top with the Gruyère and bake until the cheese is melted and browned, about 10 minutes.
• Remove the dish from your oven and let rest for 15 minutes before serving.

• It helps to know: This recipe requires an 8- to 9-inch baking dish.
• If you don’t have a dish that large, you can use two small pie pans or halve the recipe.
• To make the “tart,” in a large pan on medium heat, stir together the olive oil, onions, garlic, and thyme.
• Cook, stirring occasionally, until the onions are soft and lightly caramelized, about 20 minutes.
• Set aside to cool to room temperature.
• Preheat your oven to 375°F.
• Spread the onion mixture over the bottom of your baking dish to form a “crust.
• ” Layer the tomatoes, zucchini, and eggplant in a cascading circle on top of the onions.
• Alternate between the vegetables starting at the outside and working your way to the center.
• It can be as pretty or as haphazard as you want, as long as the vegetables remain in one layer.
• Drizzle the surface with olive oil, top with a couple large pinches of salt, and bake until the top is nicely browned and caramelized, about 45 minutes.
• Meanwhile, to make the mayo, lightly toast the saffron in a small, dry pan on medium heat, shaking the pan until the saffron becomes fragrant and starts to lightly brown, about 1 minute.
• Remove the pan from the heat and add 2 tablespoons water.
• The pan will sizzle and the water will turn a vibrant orange.
• Let cool to room temperature, then whisk the saffron water into your mayo, and stir in lemon juice to taste.
• Remove the dish from your oven and let cool to room temperature.
• Top with the grated Parmigiano-Reggiano and carve into slices like a pie.
• Serve the slices on their own or with the saffron mayo on the side.

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

• Preheat your oven to 425°F.
• Coat your gratin dish with butter.
• Bring a large pot of water to a boil on high heat.
• Once boiling, add a pinch of salt.
• Dunk the kale in the boiling water for 2 minutes to blanch.
• Drain and cool on a cutting board.
• Shake out any excess water and coarsely chop into bite-size pieces.
• In a large mixing bowl, stir together the kale, beans, garlic, black pepper, and a pinch each of cayenne and salt until combined.
• Spread the mixture across the bottom of the gratin dish.
• Scoop the crème fraîche into even dollops on top of the kale.
• Top with the Gruyère, then sprinkle on the bread crumbs.
• Bake until the kale is soft and the Gruyère is brown and bubbly, about 30 minutes.
• Remove the dish from your oven and let the gratin rest for 10 minutes before serving.

• 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.