• One 10- by 15-in. sheet frozen puff pastry, thawed and rolled out slightly to soften
• ½ medium butternut squash, peeled, seeded, and cut into large cubes
• 3 garlic cloves
• 2 Tbsp. extra-virgin olive oil, plus more for drizzling
• ¼ cup heavy cream
• ½ tsp. finely grated lemon zest
• 3 Tbsp. fresh goat cheese, divided
• 1 medium yellow summer squash, sliced into ¼-in. rounds
• 1 medium zucchini, sliced into ¼-in. rounds
• Kosher salt and freshly ground black pepper

• ½ cup extra-virgin olive oil
• 1 Tbsp. dried herbes de Provence
• 6 garlic cloves, smashed and peeled
• 2 large yellow onions, quartered
• 1 bay leaf
• 2 medium zucchini (1¼ lb.), cut into 2-in.-thick pieces
• 1 medium red bell pepper, stemmed, seeded, and quartered
• 1 medium yellow bell pepper, stemmed, seeded, and quartered
• 1 medium eggplant (1 lb.), cut into 2-in.-thick pieces
• 10 canned whole peeled tomatoes, drained
• Kosher salt and freshly ground black pepper
• 1 Tbsp. finely chopped basil leaves
• 1 Tbsp. finely chopped parsley leaves

• ½ cup balsamic vinegar
• 1 cup extra-virgin olive oil
• 2 small eggplants (8 oz. each), trimmed and cut into ⅓-in.-thick slices
• Kosher salt and freshly ground black pepper
• 2 Tbsp. capers
• 4 basil leaves, thinly sliced

• 4 lb. oxtails, trimmed of excess fat
• Kosher salt and freshly ground black pepper
• 3 Tbsp. vegetable oil
• 4 garlic cloves, finely chopped
• 1 large yellow onion, finely chopped
• 2 cups dry red wine
• 6 cups chicken stock
• One 8-oz. can tomato sauce
• 6 medium carrots, cut into ½-in. pieces
• 4 Tbsp. unsalted butter, softened
• ¼ cup all-purpose flour

For the beurre blanc:

• 10 Tbsp. unsalted butter, cubed and chilled, divided
• 1 large shallot, finely chopped
• ½ cup white wine
• 1 bay leaf
• 1 thyme sprig
• ⅓ cup plus 2 Tbsp. heavy cream
• Kosher salt and freshly ground black pepper
• Lemon wedges, for serving

For the fish:

• ¼ all-purpose flour
• 2 boneless, skinless turbot, sole, fluke, or flounder fillets (7–10 oz. each)
• Finely chopped parsley, for garnish
• Lemon wedges, for serving

• 8 Tbsp. unsalted butter

• ¼ cup dry white wine
• ¼ cup white wine vinegar
• 1 Tbsp. finely chopped shallots
• ¼ tsp. kosher salt, plus more
• Pinch of white pepper
• 24 Tbsp. cold unsalted butter, cut into cubes
• ½ tsp. fresh lemon juice

• 1⅔ cups brined capers, drained
• 1¼ cups oil-cured black or niçoise olives, pitted
• ½ cup olive oil-packed tuna, flaked
• 1 Tbsp. plus 2 tsp. prepared English-style mustard, such as Colman’s
• 1 Tbsp. cognac, plus more to taste
• ½ tsp. freshly ground black pepper, plus more
• 6 oil-packed anchovy fillets
• 4 salt-cured anchovy fillets, pin bones removed
• 1 cup extra-virgin olive oil
• Crostini or baguette slices, for serving
• 12 hard-boiled eggs, peeled and halved lengthwise (optional)

• 2 Tbsp. fresh lemon juice
• 2 Tbsp. olive oil
• 1 tsp. fine salt, divided
• 6 medium artichoke bottoms (about 12 oz.), trimmed
• 2 Tbsp. unsalted butter
• 2 cups button mushrooms (6 oz.), cut into ½-in. pieces
• 1 Tbsp. cognac
• ⅔ cup cold heavy cream, divided
• 1½ tsp. finely chopped parsley leaves
• 1½ tsp. finely chopped tarragon leaves
• Pinch freshly ground black pepper
• ½ tsp. potato starch, dissolved in 1 Tbsp. of cold water
• 1½ tsp. finely grated Pecorino Romano cheese

• 3 lb. medium white potatoes, peeled
• Vegetable oil
• Kosher salt