Ingredients

1/2 baguette
1 10-ounce package frozen peas, thawed
1 tablespoon chopped fresh mint
2 tablespoons extra-virgin olive oil
3/4 teaspoon kosher salt
1/4 teaspoon black pepper

Directions

1. Thinly slice half a baguette. Place the rounds on a baking sheet and broil them until they're golden brown (about 1 1/2 minutes per side).
2. Process the peas in a food processor until roughly chopped. Stir in the mint, oil, salt, and pepper.
3. Spread the mixture on the rounds. Garnish the bruschetta with fresh mint leaves, if desired.

Serves 4-6.

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Ingredients

1 (7-pound) semi-boneless leg of lamb, aitchbone removed, fat trimmed to 1/4 inch thick, and lamb tied
4 garlic cloves
1 tablespoon fine sea salt
2 tablespoons chopped fresh rosemary
1/2 teaspoon black pepper
1/4 cup dry red wine or beef broth

Directions

1. Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife.
2. Pound garlic to a paste with sea salt using a mortar and pestle (or mince and mash with a heavy knife) and stir together with rosemary and pepper. Put lamb in a lightly oiled roasting pan, then rub paste all over lamb. Let stand at room temperature 30 minutes.
3. Preheat oven to 350°F.
4. Roast lamb in middle of oven until an instant-read thermometer inserted 2 inches into thickest part of meat (do not touch bone) registers 130°F, 1 1/2 to 1 3/4 hours. Transfer to a cutting board and let stand 15 to 25 minutes (internal temperature will rise to about 140°F for medium-rare).
5. Add wine to pan and deglaze by boiling over moderately high heat, stirring and scraping up brown bits, 1 minute. Season pan juices with salt and pepper and serve with lamb.

Serves 8.

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Ingredients

2 lemons
6 to 8 artichokes
1/4 cup water
2 cups mayonnaise
1 1/2 teaspoons chopped fresh tarragon
3 dashes hot sauce, such as Tabasco
Coarse salt and freshly ground pepper, to taste

Directions

1. Squeeze juice of 1 lemon into a large bowl of cold water.
2. Trim stem of 1 artichoke flush with bottom. Snap off outer leaves. Using kitchen shears, cut off tips of remaining leaves. Place in lemon water. Repeat.
3. Drain artichokes, and place in a pot in a single snug layer (in batches if necessary). Add 1/4 cup water. Bring to a simmer, cover, and steam until tender, about 35 minutes. Remove from pot. Let cool. Cover, and refrigerate for up to 2 hours.
4. Meanwhile, zest and juice remaining lemon. Whisk zest, 2 tablespoons juice, the mayonnaise, tarragon, hot sauce, salt, and pepper. Serve alongside artichokes.

Serves 6 to 8.

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Ingredients

1 1/2 cups heavy cream
1 sprig fresh thyme
2 garlic cloves, chopped
1/2 teaspoon ground nutmeg
Butter
2 pounds russet potatoes, peeled and cut into 1/8-inch thick slices
Salt and freshly ground black pepper
1/2 cup grated Parmesan, plus more for broiling

Directions

1. Preheat the oven to 375 degrees F.
2. In a saucepan, heat up the cream with a sprig of thyme, chopped garlic and nutmeg.
3. While cream is heating up, butter a casserole dish. Place a layer of potato in an overlapping pattern and season with salt and pepper. Remove cream from heat, then pour a little over the potatoes. Top with some grated Parmesan. Make 2 more layers.
4. Bake, uncovered, for 45 minutes. Sprinkle some more Parmesan and broil until cheese browns, about 5 minutes.

Serves 4-6.

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