European

You don’t need an ice-cream maker to serve cool, creamy scoops. All you need is a bowl to make semifreddo happen.

This seafood paella recipe requires organization and slicing and dicing in advance. But once the paella gets going, the process is pretty seamless—and the rewards are huge.

Both guanciale and Pecorino are quite salty; Leonardo Vignoli, the chef at Da Cesare al Casaletto, recommends undersalting the pasta water to give you more control.

Is this caramel cream-puff skyscraper a showstopper? Yes. Is it a major-league project? Yes! Here’s the strategy: Make the puffs and the pastry cream a couple of days in advance, then tackle assembly on the morning of the day you plan to serve this.

The water bath insulates these custards from the dry heat of the oven to ensure a lush, creamy custard.

If you like darker chocolate, feel free to use something with a high percentage of cacao here. Milk chocolate works too, if that’s your thing.

This tiramisu recipe is about a delicate touch—especially when it comes to the mascarpone mixture. It will curdle if overmixed.

Our readers weren't sold on the chicken livers in our Ultimate Bolognese Sauce. So we asked chef Mike Easton to explain why chicken livers are so essential to his genius recipe.

Garlicky, pungent ramps set off pesto pyrotechnics.

The two-step potato frying method is supported by science: The first phase cooks the potato through, without adding color; the second fry creates a golden, crunchy exterior.

This elegant stew can be made up to the point that the farro goes in; cool, then cover and chill up to 2 days.

We love making this take on a niçoise salad with mâche instead of traditional frisée for a slightly more mellowed recipe.

This makes enough sauce for three 12-oz. portions of pasta, but leftover sauce is a good thing. Freeze it for next time. Learn more here.

You’re not going to get this right the first time. After five, maybe six attempts, you’ll start to feel like a pro.

The éclairs will begin to get soggy as soon as they are filled, so be sure to wait until just before you're ready to make the chocolate fondant to add the pastry cream.

When properly baked, the puffs should have a firm but not crusty exterior, and a moist but airy center.

This recipe yields a thin, crisp pizza crust (as opposed to puffy and chewy).

Reserve any leftover chile oil for drizzling over grilled fish, vegetables, or greens.

Be sure to strain the tomatoes before topping the pie in this pizza margherita recipe. If you don't, the extra liquid could lead to a soggy crust.

Leftover sauce? Bring a pot of water to boil: It’s pasta night.

No nduja? Just add an extra glug of olive oil along with some red pepper flakes.

This rave-worthy soup is all about layering powerful flavor-enhancers that you probably already have on hand—tomato paste, herbs, Parm, and, of course, kosher salt.

We’re into the ruffles-on-ruffles look you get from using savoy, but green cabbage is great in its place.

Richly flavored oxtail cooks down to a fabulously silky texture, but other braising cuts, like bone-in short ribs, would work here too.