Living the dream we all secretly wish to live, writer Elizabeth Bard moves to Paris and finds more than just the makings for dinner at the local market.

This way of cooking mackerel, an overlooked fish, makes for a tender, moist bite. The onions add a depth of flavor, the wine-butter sauce a bit of luxury.

Mixing potato and celery root to make mashed potatoes is, well, genius. Not as heavy as traditional mashed, this has added flavor from the celery knob.