European

Roasting the pancetta in one large piece renders out most of the fat, making it easy to dice into perfect ¼" pieces.

The chicken and leek meld together as they cook in the filling.

This rice is so self-sufficient it doesn't need your constant attention, and it's happy to share the spotlight with a nutty green sauce.

A classic ribollita is cooked one day, then reheated and served the next. To do that, just hold back the last croutons so they keep their crunch.

If you don’t have a kitchen torch, time to treat yourself. They’re inexpensive and super fun to use—and you can’t make this dessert without one.

This salad was inspired by the classic French bistro salad, in which sturdy winter greens are laced with crisp lardons of bacon and a silky poached egg. We’ll never begrudge you a bit of bacon, but here vegetables are roasted to give the salad a leaner form of texture, flavor, and color.

The gelatin in the mousse stabilizes it, so you can make and fill the roll a day ahead without worrying about it weeping or deflating.

Don’t strive for perfection with these. The more irregular and off-kilter they are, the more realistic they look. ​

The effort-to-impressiveness ratio doesn’t get much better than this, people. Go ahead and double (Triple! Quadruple!) this recipe and you’ve got hostess gifts, emergency entertaining fodder, and quick, decadent snacks for days.

Who knew so much bright, lively, acidic flavor could come from such a small surface area?

Why is it that in the dead of winter, everything seems to need a little help? Anchovy butter delivers bold flavor to this back-pocket pasta.

When it comes to creating the perfect holiday spread, it's no surprise that Scandinavians do it right: braised pork belly, cheesy potato gratin, and more.

You're making the gnocchi, so keep everything else simple. A classic tomato sauce and hands-off roasted pork shoulder are the ultimate go-withs.

Kachka chef Bonnie Morales insists it’s not a Russian party without this retro seafood salad on the table.

The pasta absorbs the flavor of the broth as it cooks, and the pasta starches thicken the liquid to a lip-smacking consistency.

Like a potato-y flatbread and great topped with cured fish.

We thought mashed potatoes' stock plummeted on Day 2—until we had these croquettes. Crispy yet creamy, potatoes might be better as leftovers.

This is the pizza margherita of the square-shaped pie. Resist the temptation to add extra cheese; a light hand is key.

Oil-cured olives are quite salty, and we love their chewy texture, but you can use brined black olives if you prefer.

This pizza sauce produces excess tomato liquid, which would be great added to a braise.

A fun first course to serve to guests in the kitchen. By the time one batch has been devoured, the next one will be coming out of the fryer.

There are as many stromboli fillings as there are pizza toppings. Feel free to improvise, but don’t use too many wet ingredients in this stromboli recipe, or the dough will be gummy inside.

Think of this pasta from Tosca as a carbonara, but with tomatoes in place of the eggs.

A cooling, slightly garlicky spread that’s great with braised lamb tonight and possibly even better when added to a lamb sandwich tomorrow.