Mélanie Masarin wants you to feel less stressed out about hosting. She says that her rule with friends is: “If I’m home, you can come over.” Her pantry is stocked with tinned fish and olives, and other little snacks to serve—but her ideal setup for a dinner party is prep-ahead recipes like ratatouille that can be served at room temperature. In this episode of The Dinner Plan, Mélanie shares a behind-the-scenes look at her new cookbook, Riviera, and her advice for making homemade aioli to eat with crunchy vegetables. This episode is full of seasonal recipes that are more about assembly than actual cooking.

Get the aioli recipe and the ratatouille recipe on this week's newsletter at TheDinnerPlan.Substack.com.

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Thanks to this week's sponsors:

• Row 7: Get 10% off Row 7’s chef-prepared tinned vegetables using code DINNERPLAN10 at Row7Seeds.com
• Find Lido: Recipes and Stories from Italy’s Beach Clubs wherever you buy books.
• Made In Cookware: Visit madein.cc/dinnerplan to unlock your discount offer.
• Listen to Bitefully with Claudia Sandoval on your favorite podcast app.

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