Herbed Carrot SoupBy wpRather than stirring the herbs into the soup, try setting out bowls of dill and tarragon--along with some crème fraîche or sour cream for dolloping--and let guests do the garnishing themselves.Spinach, Mushroom, and Fennel Salad with Warm Bacon VinaigretteBy wp"Every hippie menu in the '70s had a spinach and mushroom salad," chef Mark Peel says about this recipe, inspired by a restaurant from his college days in Isla Vista, California. Cut it in half for a smaller group.Duck Legs in Green Olive Sauce with Cracklings and PappardelleBy wpThis French country recipe also works well with chicken and will cook in about half the time. Prep and Cook Time: about 3 hours. Notes: Order duck legs from your butcher. We used cracked green olives for the best flavor, but you can substitute pitted ones. Save the extra duck fat; combined with olive oil or butter, it's a delicious medium for frying potatoes. To make the recipe with chicken thighs, in step 1, increase sugar and salt to 6 tbsp. each. Baking time will be about 45 minutes. Cook pasta after chicken is tender. Reduce the sauce in step 8: Pour it into a saucepan and boil until reduced to 3 cups, about 5 minutes.Braised Chile ChickenBy wpServe with rice and beans, cornbread, or flour tortillas. The leftovers make good tacos. Prep and Cook Time: 1 hour.