Gourmet

These clafoutis-like puddings are best served warm. This dessert can be made using a 9-inch pie plate instead of the gratin dishes.

Active time: 15 min Start to finish: 45 min

For a picnic, we love this soup chilled, but it's just as delicious served hot.

Active time: 10 min Start to finish: 1 hr

In a traditional Seder meal, bitter herbs — sometimes including parsley — represent the bitter experience of slavery. Active time: 15 min Start to finish: 15 min

A 1980 charter signed by 11 restaurants (7 in Marseille) dictates what kinds of fish form the basis of an authentic local bouillabaisse. These are generally unavailable here, so we suggest using the freshest nonoily fish you can get, preferably three to five different kinds. As long as we were taking liberties, we also added lobster and used fennel fronds in place of pastis. And though the broth and croutons are usually served separately from the fish itself in Marseille, we enjoyed everything together. Active time: 1 1/4 hr Start to finish: 1 1/2 hr

(Amanida amb Epàrrec i Pernil) A Catalan composed salad, or amanida, may be made of almost anything, though ham, sausage, or anchovies are often included. Traditionally, the ingredients are added to the final presentation individually rather than mixed together. Active time: 15 min Start to finish: 15 min

This recipe is an accompaniment for Grilled Brined Salmon and Eggplant with Fennel Cucumber Relish.

This recipe was inspired by a dish that a group of our food editors enjoyed at Chez Maître Paul, a Paris bistro. As the name suggests, poulet à la fermière contains a farmwife's bounty—chicken, cheese, vegetables, and herbs.