European

Combining nduja, a spreadable spicy salami, with lobster is transformative, taking this basic pasta Pomodoro to the next level.

This deliciously wobbly pudding is made with chocolate, milk, cream, and eggs and spiked with olive oil and salt. To die for!

While these mixed citrus tarts bake, the semolina flour in the frangipane absorbs the juices and turns into a slightly puffed, airy layer surrounded by flaky pastry.

The dressing and assembled ingredients alone make this salad a star. But the extra effort of cooking the vegetables is worth it we promise!

Traditional panzanella is amped up by frying thick slices of bread in olive oil on only one side, achieving a combination of crisp and soft that soaks up all the tomato juices without getting soggy.

The hands-off approach for this summery caprese recipe means no blistering the peppers on the stovetop!

We love a classic Niçoise salad made with fancy oil-packed tuna, but using warm, slow-roasted salmon instead makes the whole thing feel a little more special.

Bring all your ingredients out to the grill on a baking sheet for easy cleanup later.

A no-cook summer salad with a lemony, garlicky dressing. And salami.

Treat this spoonable dessert as a vehicle for piles of your favorite peak-season fruit.

From tiny grilled peas that taste like caviar, to a quenelle of smoked-milk ice cream—I was left in tears after this once-in-a-lifetime meal.

Oui, the most refreshing (and fizzy!) drink of the summer has arrived. Find out how to make one at home.

It has over-the-top Britishisms and disdain for green peppers, and it's the only Bible for me.

Why we want to spend all night at Frenchette, chefs Riad Nasr and Lee Hanson’s new wave French brasserie.

This sweet-tangy mixture transforms even the cheapest beer into a refreshing party-worthy cocktail.

Let us introduce you to summer’s easiest dessert.

Zucchini is anything but boring when bathed in a kicky vinaigrette.

This pasta salad holds up well at room temperature and has a flavorful, punchy romesco sauce.

Dip everything–all of the things—into this garlicky mayonnaise.

Fried bread, with buttery oil-packed tuna on top. This is what you call dinner toast.

Lamb shoulder: Not just for braising! We’ve got a brilliant, delicious marinade that makes it heaven on the grill.

Think of these scones as the easier, cooler cousin of the blueberry muffin.

Like risotto, but lighter, brighter, and topped with sizzled scallions.

Like risotto, but a bit lighter and brighter. Oh, and there’s pancetta.