Tomatoes Provençal will always remind me of my dad. After spending years cooking in New Zealand, he always shared his appreciation for fresh, simple ingredients done with great technique. This was one of the recipes he introduced our family to, and it's been on our table ever since. Inspired by the cuisine of Provence in the south of France, Tomatoes Provençal are traditionally made with ripe tomatoes topped with garlic, fresh herbs, breadcrumbs, olive oil, and Parmesan before being roasted until the tops are golden and the tomatoes become sweet and jammy.

Potatoes Dauphinoise—often confused with potatoes au gratin, though slightly different—has long been one of my favorite potato dishes to serve during the holidays.

If you love a good steak dinner, this recipe brings together two classics into one irresistible plate — Steak au Poivre meets Steak Frites with peppercorn sauce!

For this appetizer, when you bite into the warm, flaky puff pastry, you are met with melty, sharp gruyere and sautéed mushrooms with fresh thyme and sherry. It’s a great flavor combination in each bite and these are so elegant, yet easy to put together!