A dish that couldn’t be more fitting than on the French coast: Breton lobster in a bisque sauce. This is naturally perfect for our Cocotte.

This quintessential French dish is an essential to get through the winter. Beef simmers succulently in mushrooms, herbs, and red wine—bourguignon refers to Burgundy, France’s famed wine region. Don’t be intimidated by the number of ingredients—every step of this recipe happens in the same pan. That’s why cast iron is choice, boasting both beautiful browning and braising capabilities, plus it holds in the heat of this comforting stew

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.