European

A take on the Provençal tart known as pissaladiére, this galette can be served as an hors d'oeuvre or, with a salad, as a light lunch. It gets fullness of flavor from a tangle of sweet caramelized onions that tops a smear of tomato paste enlivened with garlic and anchovies (left over from Mediterranean Eggplant Relish). A flaky homemade pastry crust ups the richness even more.

Turkey soup may be the end of the line for turkey leftovers, but it doesn't have to be boring and predictable. The hearty essence of the roasted holiday bird is concentrated into a deeply satisfying broth, thick with noodles and laced with garlic, rosemary, and tomatoes. This is a guaranteed crowd pleaser whether it's just the family or a last minute gathering of friends. And thanks to the ready availability of turkey wings, executive food editor Kemp M. Minifie bets you won't want to wait until next Thanksgiving to make it again.

It might seem like a joke to include a recipe designed to use up leftover white wine (from our Roast Turkey with Black Truffle Butter and White–Wine Gravy )—after all, why not just drink it?—but if you take the time to make this marvelous one–dish lamb dinner, you might find yourself hoarding half–empty bottles so you can make it again and again. Lamb shoulder chops are an inexpensive cut that benefits from braising, and the wine really helps tenderize the connective tissues running through the flavorful meat. Snuggling the lamb between sheets of thinly sliced potatoes, plus scatterings of golden garlic, onions, and thyme sprigs, creates a handsome and wonderfully aromatic dish.

With its mischievous cherry-stem fuse and sleek chocolate shell, this ice cream bombe should definitely get the fireworks started at your Fourth of July cookout. Cut into the bombe and you'll see cherry ice cream dotted with crisp chocolate wafer cookies and toasty walnuts. Look even further and you'll find the gunpowder—er, a center of chocolate ice cream.

Leftover quatre épices from our Confit Duck Legs adds mellow depth to this smooth, velvety pâté spiked with Cognac. The classic flavors of this tried–and–true starter served with baguette toasts are sure to brighten any cocktail party.

For the pesto mixture, executive food editor Kemp M. Minifie switches from pine nuts to pumpkin seeds or sunflower seeds, and she incorporates flat-leaf parsley in with the basil. To top it all off she adds homemade bread crumbs. It's not quite Italian anymore, but it works.

Green peppercorns (left over from Chicken Spice Rub ) subtly transform the classic combination of mussels steamed with butter, shallots, and wine by adding a bright, floral fragrance. Pluck the mussels from the pot as they open and then enrich the cooking liquid with cream.

Use a rolling pin or meat mallet to crush the fennel seeds. Fresh mozzarella can be found at many supermarkets and at specialty foods stores and Italian markets.

This traditional Irish cake uses porter, such as Guinness, Beamish or Murphy's, and is a deliciously rich and moist fruit cake. Make it a few days in advance of the celebratory event (it's perfect for St. Patrick's Day) if you like, and it will improve even more!

The Original: Breaded, fried eggplant with a thick oregano-flavored tomato sauce. Our Version: Broiled slices of eggplant wrapped around a mint-and chard-flecked ricotta filling.

At Ballinalacken Castle Country House & Restaurant, the bread is baked in a rectangular pan.

The classic Italian sauce gets wild with a mix of antelope, venison, and beef.

This beautiful seafood salad makes a terrific home for leftover Niçoise olives from the braised Veal Cacciatore . Quickly cooking the calamari renders it snowy white and very tender—such a nice backdrop to the salty olives and crunchy celery. Scallion, lemon zest, and celery add freshness.

In a twist on classic tiramisu, the leftover almond-flavored macaroons assume a more prominent role: Layered with an airy mascarpone mousse, they take the place of the traditional ladyfingers.

Ribollita is a classic Tuscan soup that's made up of vegetable soup mixed with pieces of rustic bread. This version is packed with veggies—white beans, kale, chard, potatoes, tomatoes—and served with a drizzle of extra-virgin olive oil.

Porcini mushrooms reinvent a traditional Eastern European pilaf and add oomph. Try it as a meatless main course.

Schnitzel is the German word for "cutlet" and most often describes a dish of breaded, fried meat. In this version, crispy, quick-cooking chicken cutlets are paired with a sweet-tart salad.

Tartines are essentially French open-face sandwiches. In this nibble, crunchy toasts are topped with roasted Spanish piquillo peppers and rich, savory sardines. A few drops of spicy sriracha sauce give this sophisticated starter a bit of heat.

A creamy risotto might make a main course, but for this Italian dish of braised veal , you might want to bend the rules of one dish cooking to be able to serve a traditional Italian-style side dish. Making risotto is not demanding—you can make it with ease while the veal shanks are braising.