French-bistro

1 pound small fingerling potatoes, quartered lengthwise

Kosher salt and freshly ground pepper ¼ cup extra-virgin olive oil 2 tablespoons unsalted butter 2 cloves garlic, thinly sliced (1½ tablespoons) 1 pint cherry tomatoes, quartered ½ cup dry white wine, such as Sauvignon Blanc 1½ pounds mussels, scrubbed

Chopped flat-leaf parsley and mayonnaise, for serving 1. Preheat oven to 475° , with a rimmed baking sheet on center rack. In a pot, cover potatoes with 2 inches of water; season with salt. Bring to a boil, then reduce heat and simmer until just cooked through, 6 to 8 minutes. Drain; let stand until dry, 10 minutes. Toss with 3 tablespoons oil; season with salt and pepper. Carefully transfer, cut-side down, to baking sheet and roast, flipping once, until crisp, 20 to 25 minutes. Season with salt. 2. Meanwhile, return pot to medium-high heat; swirl in 1 tablespoon butter and remaining oil. Add garlic; cook until golden, 1 to 2 minutes. Stir in tomatoes and wine; season with salt and pepper. Simmer until reduced slightly, 3 minutes. Stir in mussels, cover, and cook until all have opened (discard any that haven’t), 3 to 5 minutes. Transfer mussels to a bowl with a slotted spoon; stir remaining butter into broth. Pour sauce over mussels and sprinkle with parsley. Serve with oven fries and mayonnaise.

ACTIVE TIME: 30 MIN. | TOTAL TIME: 1 HR. | SERVES: 2

Squash, Leek, and Brie Gratin

3 tablespoons unsalted butter, plus more for dish 2 medium leeks, sliced into thin rounds, well washed (2½ cups)

Kosher salt and freshly ground pepper ½ cup dry vermouth ⅓ cup panko breadcrumbs 6 no-bake lasagna noodles (4 ounces), broken roughly into thirds 1 honeynut squash or ½ butternut squash (10 ounces), peeled, halved, seeded, and cut into ¼-inch slices 4 ounces Brie, finely chopped (about 1 cup) 1⅓ cups low-sodium vegetable broth, such as Swanson ⅓ cup heavy cream

Salad greens, such as romaine and endive, for serving 1. Preheat oven to 425° ; butter a 10-inch, 1½-quart gratin dish. In a skillet, cook 2 tablespoons butter, leeks, and a pinch of salt over medium-high heat, stirring, until soft, 8 minutes. Add vermouth; cook until mostly evaporated, 1 to 2 minutes. In another pan, melt remaining butter. Toss with panko; season with salt and pepper. 2. Scatter half of pasta, leeks, squash, and cheese in gratin dish. Season with salt and pepper; repeat with remaining half of each. Pour broth and cream evenly over top; cover with parchment-lined foil and bake until squash is tender, 25 minutes. Sprinkle panko mixture over gratin. Bake, uncovered, until golden and bubbly, 20 to 25 minutes. Let cool 10 minutes; serve with greens.

ACTIVE TIME: 30 MIN. | TOTAL TIME: 50 MIN. | SERVES: 2 1 Cornish game hen (1¾ pounds), trimmed of excess fat

Kosher salt and freshly ground pepper 3 medium carrots, peeled and quartered lengthwise ½ small celery root, peeled and cut into ½-inch matchsticks 2 tablespoons extra-virgin olive oil 1 teaspoon Dijon mustard, plus more for serving 2 tablespoons fresh lemon juice 2 teaspoons capers in brine, drained and coarsely chopped 2 tablespoons chopped fresh tarragon leaves 1. Preheat oven to 425° with racks in top and bottom. Place hen, breast-side down, on a work surface. Using kitchen shears, cut along both sides of backbone to remove. Flip over; split lengthwise with a heavy knife. Pat dry; season with salt and pepper. On a rimmed baking sheet, toss vegetables with 1 tablespoon oil; season with salt and pepper. Transfer sheet to bottom rack of oven. 2. In an ovenproof skillet, heat remaining oil over medium-high. Add hen, skin-side down; cook until browned, about 3 minutes. Flip; transfer skillet to top rack of oven. Roast, stirring vegetables once, until golden, and a thermometer inserted into thickest part of hen thigh reads 165° , 18 to 20 minutes for hen, and 25 to 28 minutes for vegetables. Transfer hen and vegetables to a platter. Return skillet to medium heat; whisk in mustard, lemon juice, 1 tablespoon water, and capers. Cook until reduced slightly, about 1 minute. Stir in tarragon; spoon over vegetables. Serve, with more mustard.

ACTIVE TIME: 20 MIN. | TOTAL TIME: 45 MIN. | SERVES: 2

Steak With Pink-Peppercorn Butter

1 small shallot, thinly sliced (2 tablespoons) 1 Meyer lemon

Flaky sea salt and freshly ground pepper 2 tablespoons unsalted butter, room temperature 2 teaspoons pink peppercorns, lightly crushed 2 tablespoons extra-virgin olive oil 1 boneless rib-eye steak (1 inch thick; 12 ounces), room temperature, patted dry 2 cups packed frisée, white and light-green parts only ¼ cup packed fresh mint leaves

Baguette, for serving (optional) 1. Soak shallot in water 10 minutes. Meanwhile, grate ½ teaspoon lemon zest, then remove peel and pith from lemon. Working over a bowl, cut between membranes to remove segments. Add drained shallot; season with salt and pepper. In another bowl, stir together butter, peppercorns, and zest; season with salt. 2. Heat a heavy skillet (preferably cast iron) over medium-high; swirl in 1 tablespoon oil. Season steak with salt and pepper; cook, undisturbed, until a dark crust forms, 4 to 5 minutes. Flip; cook about 3 minutes more for medium-rare. Brush with some of butter mixture; transfer to a cutting board and let stand 10 minutes. Slice steak across the grain; season with salt. Toss lemon mixture with frisée, mint, and remaining 1 tablespoon oil. Serve steak with salad, baguette, and remaining butter mixture.

ACTIVE TIME: 25 MIN. | TOTAL TIME: 50 MIN. | SERVES: 2