Make Ahead

Use a store-bought roasted chicken to save time. To take this salad on a picnic, pack it in an airtight container and keep it fresh in a cooler.

You can use tarragon in place of chervil.

Traditional rémoulade is made with mayonnaise. We have lightened this traditional side dish with a lemony yogurt dressing.

For a complete meal, serve this salad with pita bread, feta cheese, and hummus. If you are on a low-sodium diet, substitute a less salty cheese for the feta.

Martha served this gazpacho over tomato aspic in a glass as a portable first course, but the gazpacho can also be served on its own.

These can be made a day ahead and stored in an airtight container after cooling.

Refrigerate the stock in airtight containers for up to 3 days or freeze for up to 6 months. We added canned broth to fortify the stock’s flavor, but you can replace it with water, if you prefer.

You can easily double this recipe and refrigerate leftovers in airtight containers for up to 3 days. The soup can also be frozen for up to 3 months. We used French lentils, but other types of lentils may also be used.

Reserve the shredded beef and tomato pieces to make Hearty Beef Stew (recipe above). Refrigerate the stock in airtight containers for up to 30 days or freeze for up to 6 months.

This recipe uses the shredded meat and tomato pieces left over from making the beef stock (recipe follows). Serve over egg noodles or rice.