European

Like any good bellini recipe, this one from the iconic River Café keep it simple: peaches, lemon, sugar, and Prosecco.

This Italian panzanella recipe is as classic as it gets—and no, you can't skip the anchovies.

Adapted from The River Cafe Classic Italian Cookbook by Rose Gray, Ruth Rogers, and Michael Joseph. Copyright Rose Gray 2009.

This roasted peppers recipe calls for homemade herb breadcrumbs—ciabatta bread works well here.

Lamb shoulder become incredibly tender in this keeper of a lamb roast recipe.

This white sangria recipe can definitely be tweaked to your taste—throw in what you like.

This red wine sangria recipe is so good, you might want to make a double batch.

Simmer butter until its milk solids brown to unleash its nutty alter ego. Use it to bring deep flavor to baked goods, like these financiers, or as a sauce for fish or pasta.

This recipe makes more pesto than you'll need. Serve the extra with vegetables or fish, or spread it on sandwiches.

Double-frying is the trick to these creamy-on-the-inside, crisp-on-the-outside potatoes. The first low-temperature fry gently cooks the potatoes through. The second dip in hotter oil browns them and crisps the outside.

The cream puff is the Eiffel Tower of Parisian pastries: iconic, beloved, and displayed everywhere. The recipe is so irrefutably timeless that even Pierre Hermé, France's most famous (and endlessly innovative) pastry chef, still uses the formula he learned as a 14-year-old apprentice.

If you can’t make it to Paris to taste Fabrice Le Bourdat’s glazed madeleines (the best in town) you might as well learn to make them at home.

You'll need a special mold for this canelé recipe.

Here's a soufflé recipe by Michel Richard of Citronelle in Washington, D.C. that can stand up for itself. Whip the whites until firm, but stop before they get too stiff.

In Rome, chef Barbara Lynch ate the perfect carbonara: The sauce was bright yellow from fresh eggs, and each rigatoni hid cubes of fatty guanciale. This is her recipe.

In this recipe by chef José Andrés, he skips the nostalgia. He cooks the custard longer at relatively low heat so the eggs gently coagulate, producing a silky mouth-feel.