French

You can make this stew 1 day ahead to allow its flavors to mellow and mingle.

Traditional rémoulade is made with mayonnaise. We have lightened this traditional side dish with a lemony yogurt dressing.

You can easily double this recipe and refrigerate leftovers in airtight containers for up to 3 days. The soup can also be frozen for up to 3 months. We used French lentils, but other types of lentils may also be used.

This chilled soup is traditionally garnished with fresh chives. We added the peppery snap of watercress and the tang of buttermilk to give it bite.

This dish can be prepared several hours ahead and served chilled or at room temperature. Peel and slice the cucumbers just before serving.

We used morel mushrooms, a spring variety known for its nutty flavor and pitted flesh, but any wild mushrooms, an assortment, or even cultivated mushrooms will also make a nice sauce. You can prepare the popover batter in advance, and refrigerate it for up to one day. Let it stand at room temperature for 20 minutes before baking. The sauce can also be made one day ahead. Let it cool completely, then refrigerate. Reheat over medium-low heat, adding heavy cream to thin, if necessary. If you have leftovers, keep them in an airtight container for up to one day.

Fill a tiered platter with just as much seafood as it can hold comfortably; refrigerate the rest until you are ready to replenish the platter.

Allow this robust dip to mellow overnight in the refrigerator. Before serving, bring it to room temperature, or reheat it gently in a saucepan.

You will need a metal brioche pan that measures 8 inches across the top and 3 1/2 inches at the base. Be sure to fit the plastic wrap into the curves, smoothing it as much as possible before filling.