2 for the galette, 2 for pork pan sauce, 2–3 for the night two baked applesauce

1 for parfaits, 1 for galette, 1 for white bean salad

Fresh — buy day of or day before serving

Cook's choice of colors — tri-color bag works great

Halved lengthwise for the grill

Sliced for the braise

Buy slightly firm — let ripen on the counter

Sliced at the table with the bean spread

1 whole head to roast; the second covers the double-batch chimichurri (8 cloves) and herbed chicken (2 cloves)

1 sliced for the pork pan sauce; 2 thinly sliced for the night two soubise

Sliced for the sheet-pan peppers

2 bunches for the double-batch chimichurri (1 per batch); 1–2 for the white bean salad

Used in herbed chicken, pork pan sauce, and white bean salad

To round out the Mediterranean herb blend for the chicken

If buying more than one steak, make sure they are about the same thickness. Thinner is better for cook time. Denser is better if you like a touch pinker than medium or medium rare.

6 for chimichurri sheet pan, 6 for herbed chicken braise — buy in bulk

Get them thick — thinner chops dry out at 450°F

Optional — Fishwife brand is great here; served at the table with bean spread

Mousse, pork sauce, herbed chicken braise, plus 1½ cups for the night two soubise — buy two

Swap for some or all of the heavy cream in herbed chicken — silkier, tangier

*Only needed if making homemade crème fraîche for the herbed chicken — check the label for live and active cultures

For the honey parfaits

1 stick for compound butter (room temp); the rest for the galette, chicken sear, and night-two soubise

Mousse needs 3 yolks + 1 white; 1 more for the puff-pastry egg wash — the rest get used through the week

For the crème anglaise — any leftover goes great with the mousse at serving

2 cups for herbed chicken, ½ cup for pork sauce

1 cup goes in the herbed chicken — drink the rest

Drained and rinsed for the herb salad

70%+ — a good bar, not chips

Store-bought is perfectly fine

¾ cup for parfaits, 1 tbsp in galette + more to drizzle

If store-bought, buy the round — refrigerated section. Or make your own if you've got time.

Freezer aisle — most sheets fold into thirds, which is your first cut line for the triangles

For the pork pan sauce

Small bottle is fine; brightens the pork cream sauce

Seasons the night two baked applesauce — a small bottle goes a long way

Chimichurri is a double batch for two recipes — 4 tbsp per batch

Double batch for the shared chimichurri — 1½–2 tsp per batch

Double batch for the shared chimichurri — ¾ tsp per batch

For the chimichurri chicken dry rub

For the galette apple toss

Freshly grated is noticeably better — a microplane makes it easy

For the garlic compound butter and white bean spread at the table

For the crème anglaise — pure extract only, not imitation