3 tablespoons olive oil, divided

Beef and Wild Mushrooms

Beef Shank and Sausage Ragù with Whole Grain Spaghetti

Braised Chicken with Tomatoes and Olives (Poulet Provençal)

Butternut Squash Galette

Cast-Iron Roast Chicken with Fennel and Carrots

Cast-Iron Roast Chicken with Winter Squash, Red Onions, and Pancetta

Cedar-Planked Monkfish with Fire-Roasted Puttanesca Relish

Charred Green Beans with Harissa and Almonds

Chicken and Parsnip "Fries" with Spicy Vinegar

Franks and Beans

Grilled Zucchini Pasta with Pecorino Walnut Crumble

Halibut Fish Sticks with Dill-Caper Tartar Sauce

Home-Style Barley Bowl

Home-Style Barley Bowl with Chickpeas and Almonds

Home-Style Mac and Cheese

Home-Style Sausage and Veggie Bake

Lamb Chops with Artichokes and Rosemary

Moroccan Beef Stew

Open-Face Bacon-and-Egg Sandwiches with Arugula

Peppered Beef Stroganoff

Petrale Sole with Lemon-Shallot Brussels Sprouts

Pork Shoulder with Treviso Radicchio and Balsamic Vinegar

Pork Tenderloin with Date and Cilantro Relish

Porterhouse Steak with Pan-Seared Cherry Tomatoes

Portuguese Sausage Sandwiches with Peppers, Onions, and Olives

Provençal Rack of Lamb

Rib-Eye Steaks with Radicchio, Pear, and Blue Cheese Salad

Roasted Asparagus and Baby Artichokes with Lemon-Oregano Aioli

Roasted Pork Loin with Poached Plums

Salmon with Agrodolce Sauce

Sautéed Chicken Paillards with Artichoke Hearts

Sautéed Lemon Maple Frisée

Savory Spring Vegetable and Goat Cheese Tart

Vegetables a la Barigoule with Vanilla