"I love making this lentil soup when the weather begins to cool," says 2017 Food & Wine Best New Chef Nina Compton, chef-owner of New Orleans hot spot Compère Lapin. "The ham-hock aroma hangs around the kitchen beautifully; the smell alone makes you warmer. Adding a little ginger and lemongrass brightens the soup and reminds me of being back home in St. Lucia. Using local okra reminds me of my Louisiana home and adds a different texture." To make your own croutons for this rich, brothy ham hock and lentil soup, toss 3 cups of cubed baguette with 3 tablespoons butter and 1/4 teaspoon kosher salt; bake at 375°F, stirring three times, until toasted, about 15 minutes.