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.

Truffade is a hearty and iconic dish that embodies the culinary soul of France's Auvergne region. Born as a staple for shepherds and farmers, this rustic creation highlights the simplicity and resourcefulness of countryside cooking. Made with tender potatoes, creamy cheese, smoky bacon, and a touch of garlic, Truffade is traditionally prepared in a cast-iron pan and often served alongside a crisp green salad, grilled sausages, or slices of locally cured ham.