Inspired by her mother’s ham hock stew, Tiffani Thiessen created her own version of classic Bean and Ham Hock Stew for her cookbook Pull Up a Chair. Thiessen uses fennel where her mother used celery, adding a bit of anise flavor while retaining the tender bite. She also adds some herbes de Provence, whose fragrant, lightly floral flavor brighten up the slow cooking, rich stew. To draw out the most flavor from savory bay leaves, take a tip from Chef Ludo Lefebvre and gently score each leaf before stirring them into the stew. Excerpted with permission from Pull Up a Chair by Tiffani Thiessen published by Houghton Mifflin Harcourt, October 2, 2018.