French

The pie dough may be made 1 day ahead and refrigerated, well wrapped in plastic, or frozen, up to 1 month.

This recipe make 1 1/2 times Martha’s Perfect Pâte Brisée (recipe page 647).

This is a good vinaigrette for a simple green salad. Use extra-virgin olive oil if you prefer a fruitier flavor.

You can make this garlic mayonnaise with a mortar and pestle or a food processor—we’ve provided directions for each method. Store in an airtight container in the refrigerator up to 3 days.

Navettes are boat-shaped cakes from Provence traditionally flavored with orange water.

We baked these treats in mini brioche pans; small fluted tartlet pans would work just as well.

Any bread is lovely in this buttermilk batter.

You can make puff pastry from scratch by following the recipes on page 653 or 654.

Don’t be discouraged if your napoleon doesn’t cut neatly into serving pieces; even if it’s slightly flattened, each bite will still be delicious. To pipe the white chocolate, you’ll need a piping cone made from parchment paper.

Once the palmiers are in the oven, watch them closely, as they may go from a perfect dark golden brown to burned in seconds.