Here's a straightforward recipe for a succulent farmhouse chicken that's sure to please the whole family. Cooking chicken in a cocotte is a traditional French method. In Southern France, it's quite popular to include numerous garlic cloves, which turn creamy and mild after prolonged, slow cooking. Serve the chicken directly from its cooking pot at the table. When you break open the pastry seal in front of your guests, the enticing aromas of garlic and thyme are released, creating an unforgettable sensory experience for everyone.

A lot of people asked what made my cassoulet so good and if I could share the recipe. Sylvie Bigar​, the goddess of cassoulet and author of ‘Cassoulet Confessions’ had advised me to go to Hostellerie Etienne to taste the best version. I won’t repeat my account of eating it but suffice it to say that after one plate, my son became an expert and scolded me that my version was not as good. I spent the next year studying different recipes and techniques before settling upon what I call Cassoulet v2. My recipe is a hybrid of several recipes including Sylvie Bigar’s rendition of Eric Garcia’s recipe, Hostellerie Etienne’s recipe, and my personal experiences.

I was no older than the tender age of 7 when I first ate rabbit. I remember the day quite distinctly. Not only was it the single defining moment when I knew I would grow to be a chef, but also they were my pet rabbits.

The other morning I was zipping off for a photoshoot and forgot to get dinner started. I started stressing about what to cook when I remember a simple recipe for roast chicken in a mustard sauce that literally takes under a minute to prep. I quickly ran back into the house, got it marinated, then went to my photoshoot confident with the happy feeling that my family would have a nutritious easy-to-cook dinner when I got home that evening.

What I love most about steak Bareuzai is that it is so quickly prepared. No advanced planning is necessary other than to have a few ingredients on hand and perhaps a bottle of wine open. The only controversy seems to be whether or not you finish the sauce with a healthy spoonful of Dijon mustard.

Mediterranean Chickpea Salad is incredibly easy to make at home. I was craving vegetables when I photographed this version so I made it with a higher ratio of vegetables to chickpeas. Despite the recipe given below, it is best to follow your own passions and add whatever you like. Use my recipe solely as a springboard to your own creation.

Enjoy this easy-to-bake lemon poppyseed cake. We eat it for breakfast or as an easy dessert. Perfect for when guests are visiting.