This recipe is based on Lulu’s, with a few small modifications to suit my own tastes. As the chicken roasted, the oven cast its gentle heat through the house, and the scent of ginger and herbs filled every corner. The final step—tossing macaroni in the chicken’s roasting juices—reinforced the homeyness of the dish in the way only simple farmhouse cooking can.

Lightly smoked pork jarret poached in Chablis is a traditional farmhouse dish hailing from the Burgundy region of France, known for its rich culinary heritage.