European

Fragrant persimmons star in this new take on the classic British cake.

Pasta in the Greek style, with an added surprise: parsnips.

The fool originated in England in the fifteenth or sixteenth century. It is a simple dessert that combines tart fruit with whipped cream. The British traditionally made this dessert with gooseberries, but in spring rhubarb is the perfect choice, with its bright, tart flavor. A very simple dessert to prepare (we wince to say any fool can make it), this recipe calls for cooking a compote and then folding in whipped cream. It is elegant served with a shortbread cookie, which adds a delicious crispy element. To really doll it up, add a Candied Rhubarb Strip.

How good does a pot of this soup on the stove on a chilly, soccer-packed fall Saturday sound?

Pasta and pork—what's not to love? Spaghetti alla carbonara traditionally calls for guanciale (cured pork jowl), but bacon is weeknight-friendly and every bit as satisfying. Raw egg is typically mixed into the hot pasta, but a poached egg on top feels more substantial while still providing the requisite creaminess.

Frying sage leaves is easy and provides a real wow factor. The sage and chestnuts make an ideal foil for these pillowy gnocchi.

These toasts are topped with a light sprinkling of minced garlic, olive oil, and sharp Pecorino Romano before being baked. Garlicky and salty, they are a great accompaniment to cocktails.

As a child, food editor Gina Marie Miraglia Eriquez regularly enjoyed the hearty stew that her grandmother Mary Pacella prepared as a way to use up surplus produce from the garden. Today, however, Miraglia Eriquez makes it as often as she can during the summer and early fall, using garden produce at its peak.

Even those who prefer their tuna raw or quickly seared will be won over by this preparation. Marinated in a savory anchovy-lemon dressing, the tuna steaks are cooked until their centers are pale pink but still quite juicy. The bold flavors continue in the colorful sauce of briefly cooked tomatoes, black olives, capers, celery, and basil.

This version of the French classic from the lounge at Craftsteak is both exceptional (chef Shane McBride dry-ages his bone-in strip steak 15 to 20 days) and economical (half the meat, same great flavor).

Boiling the potatoes and chilling them overnight makes them easy to cut and sauté. Leftover potatoes and brisket would make a great breakfast hash.

This French-style tart deserves a sophisticated apple. Our top pick is the Braeburn, which is crisp and sweet-tart with a fruity, almost perfumed flavor. It's a perfect match for the delicate almond filling. The Gala apple makes a nice alternative.

A rustic, comforting dinner dish.

Gnudi is a type of gnocchi, made from ricotta cheese and a little bit of flour. The result is a dumpling that's as light and fluffy as a cloud. The dumpling dough needs to chill overnight, so begin this one day ahead.

Get professional-looking rolls without using fancy molds.

A great sauce to serve with tongue , this is essentially a mayonnaise, but the egg yolks are cooked instead of raw. I like to make a lot and then keep it in the refrigerator to eat with cold ham too. It's also good as a salad dressing.

This bread is Mickey's pride and joy. It is made by hand and has a crust on top like no other. Breadworks sells about twenty loaves every day. Try it for French toast.