European

Clafouti is a rustic, simple French dessert that's a cross between a pancake and a custard. You can use other fruits, but cherries are traditional—and summer is when they're at their best.

When folding the plum purée into the semifreddo base, don't overdo it. The mixture will continue to blend when you transfer it to the pan. There should be large ribbons of purée visible; that's how this dessert gets its marbled look.

This dish is equally as good at room temperature (read: picnics).

If you have a metal baking pan, use it; it will chill the mixture faster than a glass one. And remove the granita from the freezer when you scrape it--too much cold air will escape if you do this while the door's hanging open.

The key to a tender biscuit is to handle the dough as little as possible.

This textured spread is great served with cured meats. If you wind up with leftovers, use it on sandwiches.

Swapping traditional basil for flat-leaf parsley for this pesto recipe makes for a balanced sauce that allows you to really taste the nuts, the olive oil, the Parmesan.

Named for Amatrice, a town northeast of Rome, this pasta is traditionally served with a long noodle like bucatini, but we like how shorter penne captures the spicy, meaty bits of sauce inside the tube.

These biscotti-like cookies are extra delicious dipped in an after-dinner drink such as Vin Santo.

Add the prosciutto at the last minute to preserve the pretty pink color.

These scones are light, flaky, and airy—closer to a biscuit recipe than the crumbly pastries you might have in mind.

No food is more associated with Ireland than the spud—which didn't appear there before the late 1600s. So what did people eat till then?

This caponata can be served warm or at room temperature. This recipe makes for a great appetizer—spread on toasted baguette slices.

Sardines are one of the ocean’s most sustainable superfoods. Because they tend to fall apart, save half for topping the dish just before serving.

Substitute pine nuts for the walnuts if you'd like. To serve with pasta, stir in ½ cup pasta cooking liquid to the pesto until smooth and toss to coat, or serve as a topping for chicken.

Risotto only sounds intimidating—if you can stir, you can make it. Poaching the eggs ahead of time should quell any lingering performance anxiety.

Be sure to balance bold notes. In this pulled-back panino, Kuziemko uses a sharp provolone to cut the fat and the slightly sweet flavor of the copper, and honey to temper the spicy-bitter broccoli rabe pesto.

You can slather pretty much anything on these flexible Scandinavian open-face sandwiches.

Using chicken thighs instead of breasts ensures juicy cutlets, and the best chicken parm recipe you'll ever make.

If using skin-on hazelnuts, rub them inside a clean kitchen towel after they've been toasted--the skins will slip right off. Serve the fish with a lightly dressed butter lettuce and herb salad.

This weeknight chicken soup goes Greek with orzo, lemon juice, and a handful of fresh dill.

At Malmo's Saltimporten Canteen, two ambitious Swedes make satisfying, affordable food for an impossibly chic crowd

Frittatas are excellent served warm or at room temperature, which means that it’s a perfect do-ahead dish.