European

If there is a lot of liquid in the pan when the spinach is done, drain it before adding the beans.

The bean purée may thicken when chilled. Loosen it back up with a splash or two of water or stock.

Rolling out and shaping this handmade pasta together is the fun part. Make the dough a day ahead, wrap in plastic, and keep chilled.

Parmesan rind and a kitchen sink’s worth of aromatics give heady flavor to this classic Italian recipe with cannellini beans and pasta.

This riff on a classic cassoulet skips most of the exotic ingredients and elaborate preparation but still delivers deep rich flavor.

This recipe for waffles is crisp and delicate in an almost unreal way. Enjoy them hot off the iron with whipped cream and jam. 

Bomba rice is a short-grain, starchy type, and its ideal texture is tender but chewy in the center, like al dente pasta. Try not to overcook. Use the shrimp shells and chorizo ends to make the Back-Burner Stock.

Spend some time making this, and you'll have an easy, fast way to add nuanced flavor.

Why burn a log when you can bake a cake that looks like one? Outdo yourself with our outrageous bûche de Noël.

It’s great to learn how to properly make a pastry cream. It’s even more fun to dye it in a rainbow of colors before consuming it in this fun rainbow cake recipe.

Puntarelle refers to the bitter inner stalks of the Catalonian chicory (Belgian endive and radicchio are close cousins). Reserve the white stalks for another use—they’re great in a crunchy salad.

That parsley in your fridge is lonely! Let it hang with chiles and walnuts for your next weeknight pasta. 

The butter cookie recipe you'll come back to year after year. Pro tip: Using chilled butter and freezing the cookies before baking encourages clean, tidy edges.

If you want a shortcut for this quince and chamomile panna cotta recipe, purchase quince paste at a specialty shop and heat it slowly to create a syrup, then simply spoon it over the custards.

Sandwiching the puff pastry between two baking sheets ensures that the pastry rises perfectly even.

Though it can be made with other small plums, this cake is the tastiest with the Italian variety—but keep in mind that they are in their peak season only a few weeks a year, in late summer to early fall.

Petit Trois chef Ludo Lefebvre wants to teach you how to make the best one you've ever had (without the pricey plane ticket).

Seamus Mullen, chef at Tertulia in New York, lets you in on the secret to getting seriously delicious, Spanish-style smoky eggplant on your backyard grill.

You know what never, ever goes out of style? Chocolate mousse.

Oui, you should be making classic French onion soup at home, with all the gooey cheese your heart desires. Let Petit Trois chef Ludo Lefebvre show you how.

Does the staff make vats of veal stock on the regular? Mais, oui. Does that mean you have to? Of course not. Sub low-sodium beef broth instead. This is part of BA's Best, a collection of our essential recipes.

Cooking a whole Dover sole like they do at Petit Trois is no easy task (and can turn into an expensive mistake). We modified their sole meunière recipe using fillets instead; equally delicious—and no tears.

To achieve pillow-light gnocchi, choose potatoes that are roughly the same size and be careful not to overcook them.

The technique here is to sear the skin first, then bake the chicken pieces flesh side down—the meat will cook up moist and tender while the skin roasts to a crackling finish.