Olive

(LES SCOURTINS AUX OLIVES DE NYONS) Jean-Pierre Autrand of Les Vieux Moulins in Nyons, Provence, shared the family recipe for these crisp, salty-sweet cookies.

Ask the butcher to bone, skin and butterfly the turkey breast. You will also need some cheesecloth (available in most supermarkets) for wrapping the roulade before cooking.

Davina uses this olive paste as a pizza topping, as a flavor pickup for purchased pasta sauces and as a spread for baguette slices.

Make the components of this salad early in the day, then toss in the shrimp just before serving. (Buy cooked shrimp, if you like, to save a little time.) Offer cold Mexican beers and Margaritas alongside.

What to drink: Offer a Pinot Grigio with these toasts.

Terrine de Lapin aux Olives Vertes et Pistaches Active time: 1 1/2 hr Start to finish: 11 1/2 hr (includes chilling)

Broccoli needn't only be cooked fast until bright green and al dente. In fact the flavor is amplified when it's braised slowly until as tender as can be. You can enjoy this as a vegetable side dish, spoon it over garlic-rubbed bruschetta, or toss it with pasta and freshly grated pecorino or Parmesan cheese.

(Thon Poêlé et "Mariné," Vinaigrette d'Olives Noires) A sophisticated starter from chef Guy Savoy.

If you prefer, you can pile the lamb and salad on top of a larger pocketless pita for an open-face sandwich and drizzle with sauce. Pocketless pitas are sold at specialty foods shops and many supermarkets. Active time: 45 min Start to finish: 45 min

Play off the Provençal flavors by passing an arugula salad tossed with red wine vinaigrette. Sliced peaches topped with honey and sour cream would make a great finale.

A suitably named pasta salad that's loaded with flavorful ingredients. Try it with grilled veal chops or Cornish game hens.

To pit the olives easily, just press them with the flat side of a knife until the meat separates from the center.

(Corn Tortillas with Sweet-and-Savory Ground Pork)

We seasoned this salad — based on the Middle Eastern bread salad called fattoush — with za'atar, a mixture of salt, sumac, sesame, and thyme.