European

If there isn't a salumi plate, it can't be a modern Italian restaurant. Chef Frank Bonanno at the Osteria Marco in Denver takes the trend one step further, adding house-made relish and fluffy fried dough.

Pomegranate juice adds tartness to this famous French dessert.

A Sicilian combination—artichokes and beans—becomes another creative variation on crostini at Cinghiale.

Hazelnuts stand in for almonds in this tasty riff on the classic Spanish sauce romesco.

This tartlet using peak tomatoes looks like it takes all day to make, but it is actually a quickie.

Limoncello isn't just a digestif; dare we say we actually prefer it as a gelato flavor?