A sweet, fluffy pastry filled with a juicy fruit filling – irresistible and perfect for sharing!

Perfect for preparing! Thanks to the bags of the FRESH & SAVE vacuum system: Mix salad ingredients with dressing, put it in the bag and marinate it in the fridge under vacuum.

"THE LA MER FISH BRAISER IS SO STUNNING THAT I WOULD BE HAPPY FOR IT TO BE A PERMANENT CENTREPIECE ON MY TABLE. IT NEVER FAILS TO GET COMPLIMENTS WHEN IT LANDS ON THE TABLE."

BY EMMA SPITZER

This seafood stew is emblematic of chef Jonathan Waxman’s ingredient-driven, Italian/Cali/French fare that lures diners to his restaurants in New York, Atlanta, Nashville, and counting. Waxman brightens a traditional garlicky-tomato broth with fennel, orange zest, and rosé—one aromatic spoonful will whisk you away to the Mediterranean. Seafood stew might sound fancy, but this one couldn’t be easier to make. The recipe calls for cooked crab, as it is most readily available, but if you have access to fresh crab, by all means use it; add it with the wine to cook it through. Serve with rice, orzo, or crusty bread and, naturally, a bottle of dry rosé.

Almost too good to share: Surprise your guests with a delicious classic of oriental cuisine. The lentil soup tastes spicy and wonderfully fresh. And because the red lentils have a short cooking time and do not need to be soaked beforehand, the soup is prepared in no time.

This version of coq au vin is familiar and comforting but has been brightened up a bit by a simple swap: white wine for red. Bacon adds a lovely smoky note, and the fat aids in browning the chicken and vegetables, but if you don’t want to use bacon, you can omit it and swap in 2 tablespoons olive oil. This recipe loves cast iron, since it starts and finishes on the stovetop with oven braising in between.