Mark bittman’s summer recipes for two | members only

There is a food-related reason people love the Riviera, which can be taken to mean Provence, France, and Liguria, Italy. The dishes are simple and straightforward — and not only easy and

fun to eat but also easy and fun to recreate. My first visit to that border in 1976 was revelatory, in that it was when I realized, when eating a meal much like this one, that there is no

such thing as “French” or “Italian” food, only regional food in France and Italy — and this is one of the places where it freely crosses the border. Whether you travel by plane, ship or

armchair, this menu will transport you to a perfect summertime dinner for two on the Riviera. Each of the three easy recipes are perfect for two and take 30 minutes or less. Start with the

appetizer. It’s everything you love about deviled eggs with none of the hassle, perfect for nibbling in the kitchen or serving on dressed greens as a sit-down salad course. The one-pot main

dish, Provençal Chicken, combines a little chicken with olives, capers, garlic, zucchini and tomatoes in a light but satisfying summer stew — I’m a sucker for the flavors of Provence!

Dessert is a simply delicious tiramisu, and for peak summer, be sure to check out the shortcake-ish strawberry variation. This time of year is for casual outside dining and entertaining.

With that in mind, I chose recipes that can be made ahead, partially or fully. They’re perfect for small dinner parties too; just multiply all quantities equal to get to four, six, or even

eight servings. HARD-BOILED EGGS WITH DIJON MAYO This recipe for Hard-Boiled Eggs with Dijon Mayo is everything you love about deviled eggs with none of the hassle. Jim Henkens _Total time:

30 minutes_ Everything you love about deviled eggs with none of the hassle. You can even prepare the recipe through step two up to a day or two ahead of serving; leftovers keep in an

airtight container for another day or two. For more ways to flavor the sauce — and directions for creamier yolks — see the variations that follow. INGREDIENTS * 4 eggs * 1 cup ice cubes * ¼ 

cup mayonnaise * 1 teaspoon Dijon mustard, or more to taste * ¼ teaspoon paprika * Salt * Pepper * 4 or 5 chive stalks DIRECTIONS Fill a 2-quart pot with a tight-fitting lid halfway with

water and bring to a boil. One at a time, gently lower the eggs straight from the fridge (or not) into the boiling water with a spoon so they don’t crack. Cover, turn off the heat, and set

the timer for 10 minutes if you want the yolks barely set and not chalky; add another minute or so if you want them firmer. Put the ice in a medium bowl and cover with cold water. Put the

mayonnaise, mustard and paprika in a small bowl and sprinkle with salt and pepper to taste. Stir with a small spoon or soft spatula to combine. (The sauce will keep, refrigerated, in an

airtight container for up to two days.) When the timer goes off, transfer the eggs to the ice water with a slotted spoon. Leave them submerged for at least 1 minute. (You can refrigerate the

whole boiled eggs for up to two days.) When you’re ready to serve, chop the chives; you should have about 2 tablespoons. Reserve them for garnish. Crack and peel the eggs. Transfer them to

a cutting board and halve them lengthwise. Sprinkle the eggs with a little salt if you’d like, and dollop some of the sauce on top of each half. Garnish with pepper and the chives.