European

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.

Some great things are made with day-old bread: French toast. Croutons. Breadcrumbs. Add this nutty and sugary French pastry from Maurice to the list.

The vinegared shallots and fresh herbs cut through the richness of this steak recipe from Tosca.

Chef John Fleer, Rhubarb, Asheville, NC, and his family enjoy indoor picnics with brandade (made here with a shortcut: smoked trout) and store-bought fixings. “We just sit on the floor and chat and chew,” he says.

What’s better than cheese and crackers for lunch? Salami, too! Use whatever hard cheese and cured meats you prefer.

For those who love savory snacks. A sprinkling of torn basil wouldn’t hurt, either.

The pasta will continue to absorb the broth as it sits, so use a small noodle like ditalini, stars, or alphabet shapes.

With stretchy mozzarella inside and a coating of crunchy breadcrumbs, these squash blossoms get the creamy-crispy ratio just right.

The key to this sauce is a creamy emulsion of the oil, cheese, and pasta water. Toss and stir—and stir and toss—adding liquid freely, until it comes together.

Making the eggplant spread ahead of time has a double upside: The flavors of the mixture will deepen as it sits, and you get to cross something off the list.

Use very ripe—even overripe—tomatoes; they’ll give up even more juice.

From bistro steak to clafoutis, 23 summery French recipes to celebrate Bastille Day (July 14) or any day

Fourth of July hot dog grilling tips from Daniel Boulud, America's greatest French chef

While this cooking project requires effort and some special equipment, even a novice can achieve pro results.

Have your own Scandinavian summer solstice celebration with these 15 recipes that go heavy on the smoked fish, rye, and aquavit

Make this once with measuring spoons and cups; the next time, just eyeball it, adjusting any or all of the ingredients to suit your palate. Then you can call it your classic.

To take this in a mocha direction, add 1 ounce chocolate syrup (we like Monin brand best), and cut the simple syrup to 1/2 ounce.

Using a cookie cutter as a guide to shape and form the scones instead of rolling and cutting them out ensures tenderness.

If you can’t find burrata, fresh mozzarella makes a fine substitute.

If you’re going to the Faroe Islands, you’ll probably have to fly through Copenhagen, so why not spend a couple days there taking in the history, the design, and maybe some of the best meals of your life?

The Faroe Islands produce some of the planet's most pristine seafood by some of the world's greatest chefs.