European

If you can't find fresh chorizo, use any fresh sausage. For less heat, choose a sweet (mild) Italian sausage.

Orecchiette ("little ears" in Italian) are the perfect shape for cupping the kale and breadcrumbs.

Saltimporten sources only the freshest wild mushrooms available and uses them raw in this dish. If using less-than-pristine mushrooms, saute them quickly in a neutral-flavored oil, such as grapeseed or vegetable oil.

This pasta sauce is thickened with pureed chickpeas, and it's finished with a fresh garlic-and-rosemary oil, which adds great flavor and an even better aroma.

This ricotta gnudi recipe is delicious with pomodoro sauce, or try them with brown butter and sage. Think of them as cheesy dumplings.

Any short, tubular pasta will work with this meaty ragù. We used sedanini ("little celery") on the cover, but easier-to-find rigatoni and penne are great, too.

At the Lambs Club in New York, chef Geoffrey Zakarian dusts the chicken with flour and lets it cook skin side down--keys to a juicy cutlet under a super thin, crackly layer of skin. If you can find boneless, skin-on chicken breasts, they'll save you a step.

A caffeine-free twist on the classic Italian espresso–ice cream dessert.

This recipe makes enough mignonette for a dozen oysters.

This kir royale recipe doesn't take much—just some crème de cassis and sparkling wine. So what are you waiting for?

Throughout France, these traditional fried cookies are called "marvels" for good reason. For crisp, golden results, be sure that the oil is hot enough before you begin.