These are so easy to make, but seem so utterly fancy. You can use any skillet that you can put in the oven. Most recipes suggest cast iron, but I use a ceramic one and it's literally slide right out and onto the plate without sticking EVERY time so...there's no need to involve seasoned cookware here. The compote is also something that sounds complicated, but is super simple. You can use pretty much any fruit and it turns out great.

I discovered this recipe because chicken drumsticks are really cheap right now, but my son sort of hates food with recognizable animal parts so I needed to make them so good he would be willing to deal with the occasional tendon. Success! Also, it works on pretty much anything so go crazy. Ingredients are listed in the order they appear in the recipe and anything that requires prep is in bold . Ingredients are bolded  in the directions when you first encounter them as well as

All of the major components can be eaten on their own and are still good (or even better) the next day, which makes this a favorite because I'm a big Leftovers Snacker.

Ridiculously good. I had no idea I liked sage until this soup came along and now, I'm advocating for the use of way more than seems appropriate. You can use pretty much any combination of onion-like foods you have around, and this will turn out fantastic so feel free to use up whatever needs to exit your pantry. I like to go heavy on the leeks, but it all comes out a mellow green so no points for creative color combos.

The figs might give you the impression this is a fancy dish but that's just what it wants you to think. See that cheese? That cheese...