European

Quick pickled figs add a sweet-tartness to this bruschetta.

You can sub in fresh favas or edamame for the peas.

Sesame oil and rice vinegar spin the caprese eastward.

This is a classic Scandinavian-style smørrebrød.

Briny-sweet crab and piquant chiles shine on subtly flavored white bread.

Got eggs, sugar, and cream? Then you can make a striking Italian semifreddo. It's the lushest and creamiest of frozen desserts—no ice cream maker required.

Easy-to-make almond milk is the rich, flavorful foundation for this icy treat.

It's hard to believe that a three ingredient dessert can deliver such a big flavor payoff. Try garnishing with a wedge of watermelon.

Garnish this dessert with whipped cream and chocolate shavings, which are a snap to make using a vegetable peeler. If the chocolate is especially hard, as bittersweet chocolate tends to be, microwave it in 15-second intervals until it's soft enough to be shaved. The softer the chocolate, the larger the curls.

Vanilla is the classic ice cream partner for these boozy cherries, but try them with chocolate for a homemade version of Cherry Garcia.

Inspired by the simple cherry desserts from the Limousin region of France, this baked custard can be served warm or at room temperature. Feel free to use pitted or unpitted cherries.

This dish has fresh, clean flavors, and is best eaten with fresh crusty bread and a glass of chilled white wine.

You can make the custard base a day ahead for this chocolate chip gelato.

The subtle taste of pumpkin merges effortlessly with coconut milk in this classic Italian dessert that provides a taste of fall flavors.

Although we're fans of Irish coffee, this particular incarnation as a coffee ice cream sundae with a whiskey—spiked caramel sauce is so insanely good, we suspect you'll be indulging in this far more often than the drink itself! For more seasonal recipes, download the free Gourmet Live app and stay tuned to the Gourmet Live blog for the latest updates.

Dried porcini give this vinaigrette a huge boost of flavor and marry beautifully with the asparagus and goat cheese for a spring-like first course. Serve this dish with sharp knives (like steak knives) so the toast and asparagus cut easily. For more seasonal recipes, download the free Gourmet Live app and stay tuned to the Gourmet Live blog for the latest updates.

The very first recipe I tested for Gourmet magazine was a rhubarb fool. It was a rather complicated affair that required a sugar syrup—of which you used only half—gelatin, whipped cream, and a whipped egg white. Fools don't need to be so involved; they're an old British dessert that basically consists of a fruit puree folded into whipped cream. The recipe below will show you just how delicious four simple ingredients simply united can be. Ready for more rhubarb? Get my tips for how to pick the perfect stalk and learn how this vegetable gets its ruby red color, all on the Gourmet Live blog. Then tune in to the 04.20.11 issue of Gourmet Live to read about my first adventures with rhubarb. Download the Gourmet Live iPad app for free!

Combine ground beef, ground veal, and pancetta with red wine, milk, and aromatics for the meat sauce of your dreams.

"This dough, with its addition of whole wheat flour for a nutty taste and tender texture, is a must in your baking repertoire."—Karen DeMasco