European

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.

This Sunday sauce yields twice what you’ll need, but it freezes beautifully; bank the extra and cash it in on another night.

If you can’t find guanciale, use an equal amount of chopped bacon or pancetta in its place.

This pasta dough recipe can be used to make any filled shapes, such as ravioli or tortellini.

The sauce makes the meal—serve it alongside any combo of crunchy peak-season veg you please.

Store infused booze in a cool, dark place to slow oxidation, kinda like aging your own wine!

Meaty and flakeable, these fillets don't mind being tossed.

The man who made vegetarian cooking cool shares his secrets for celebrating summer on the plate.

Alain Passard, the visionary chef of the Michelin-starred Paris restaurant L’Arpège, rules both farm and table. He shares his secrets for celebrating summer on the plate.

Aside from banana, we can’t think of a fruit that wouldn’t be good in this drink.

This sandwich gets better and better the longer it sits (okay, to a point); assemble it after breakfast and eat it when you’ve worked up an appetite.

This one-pot dinner is simple: Sweet cherry tomatoes, earthy chorizo, and a splash of wine do the heavy lifting.

Customize it: Use carrot instead of celery root and any other white bean (gigante, cannellini) you like.

Leaving the skin on gives these cutlets a satisfying layer of fatty crunch when cooked.

Medium-low heat is the key to the fluffy, creamy, melty texture of these scrambled eggs. We like to serve them when they’re still runny, but keep them on the stove for another 15 seconds if you prefer them completely set. This is part of BA's Best, a collection of our essential recipes. Learn how to make this recipe and more in our online cooking class with Sur la Table.

Prolific and influential cookbook author, Paula Wolfert, is a true adventurer, in and out of the kitchen. We spoke to Wolfert to learn more about the Kickstarter for her new biography-combo-cookbook, Unforgettable.

There's nothing, um, vanilla about our homemade version of the classic, making it the perfect, most delicious base for coffee stracciatella.

For greatest grilling results, ask your fishmonger for swordfish steaks that are at least 1" thick (yes, just like a porterhouse).

If you don’t enjoy very rare meat, keep these steaks on the grill until they reach 120°; they’ll still be rare, but less aggressively so.

Bursting with the big brash flavors of green olives, anchovies, and capers, this herbaceous pasta sauce isn't afraid to bite back.

We spoke with Jon Shook and Vinny Dotolo about their new Italian restaurant, Jon & Vinny's, Italian food in California, and how to make red sauce and pizza dough like grandma.