A velvety soup of cauliflower, shallots, and garlic, blended with cashews for a rich, nutty depth. Finished simply with olive oil and chives.(ve)

Buttery pastry base with roasted mushrooms, thyme, and Gruyère, lifted with lemon and finished with silky crème fraîche. (v)

Inspired by the freshest market finds. This week’s preparation is vegetarian. (v)

Southwest French comfort cooking: slow-braised pork with onions, garlic, and thyme, tossed with crisp potatoes and herbs. (gf)

Delicate ricotta dumplings in a velvety roasted butternut squash sauce, brightened with a touch of chili and crowned with Parmigiano Reggiano. (v)

Elegant pink velvet cake topped with mascarpone icing, a creamy finish that’s luscious without being overly sweet. (v)