European

Périgord is as famous for its walnut trees as it is for its black truffles. In this rich tart, a substantial, buttery crust cradles a chewy, candylike caramel filling bursting with deep, nuanced flavor.

Flour and water—can it get any more basic? After a few minutes of kneading, the dough magically comes together into a smooth, supple ball. Fettuccine is the goal here, but Chun also likes to cut the pasta into free-form "rags" to serve with a wild-mushroom sauce.

Grilled squid is a revelation to people who have only encountered it fried—the sweet meat takes nicely to the smokiness of the coals, and a stuffing of homemade pork sausage gives it a whole new layer of interest. As the bundles cook, the fennel-scented sausage bastes the squid from within, keeping it from drying out.

Rubbed all over with a mixture of garlic, fresh rosemary, salt, and pepper, then grilled, these chops are so good that you might imagine they need no further embellishment—until you try them with a dab of the pungent porcini mustard. For tips on how to cut a rack of lamb into chops.

Full of garden vegetables and pasta, this soup relies on a bright basil-and-parsley-based sauce (the pistou) for a last-minute explosion of herbal flavor.

The salads of shaved raw porcini mushrooms that are served throughout Italy are the inspiration here. A big squeeze of lemon and a scattering of herbaceous celery leaves contribute brightness. Speedy yet luxurious, it just may become your new party dish.

It's the possibilities in that blank crust that make pizza so much fun. Lately, we've been obsessed with white pizza. Brush the dough with olive oil, sprinkle with mozzarella, and then let the fun begin. Without the acidity of the tomato sauce to contend with, you can really experiment. In this version, asparagus adds freshness and a hit of color, goat cheese brings a creamy tang, and fingerling potatoes (yes, potatoes) round out the pie with their richness.

Use one crust to make the pizza here. Chill the extra dough for up to four days or freeze for up to a month.

Beef Shank and Sausage Ragù with Whole Grain Spaghetti* As much as we love eating at old-school red-sauce joints, we're craving the updated regional Italian cuisine we’re seeing at restaurants across the country. In this dish, instead of marinara, we've got a rich, meaty ragù (a staple in Bologna) made with flavorful bone-in beef shanks and hot Italian sausage. Hearty whole grain pasta is the perfect vehicle for the sauce (and it's a great way to add nutritional value). The long-cooked sauce is the ideal thing to make on a lazy weekend and fills the house with delicious aromas.

This risotto is mellow yet full-flavored.

If you have them, mason jars are a down-home way to serve the drinks.

Halloumi is a firm, mild Cypriot cheese. When grilled, it gets crisp outside, melty inside. Look for the cheese at supermarkets, specialty foods stores, natural foods stores, and igourmet.com.

Serve with hot chocolate.

The Sicilian-style tomato sauce has tons of Mediterranean flavor, thanks to the orange peel, olives, and oregano.

This recipe was shared with Epicurious by Chef Joseph W. DiPerri of The Culinary Institute of America.

This batter is very adaptable: If you want savory crêpes, simply omit the sugar. For flavored crêpes, replace the vanilla with a flavored extract such as almond, a liquor like rum or brandy, or a flavored liquor such as Kirsch or Amaretto. Crêpes freeze well—you can make a big batch and stack them, separated by sheets of waxed paper, in a tightly sealed container or plastic bag. Stored this way, they'll keep for several months. Allow them to defrost at room temperature, then reheat as described in the do-ahead instructions below. These crêpes can be served with any number of different fillings. One traditional French option is a hearty squeeze of fresh lemon juice and light dusting of sugar. Sliced fresh bananas and a drizzle of Nutella are also popular.

Making moussaka is something of an undertaking—a rich meat sauce (made here with lamb, but you can substitute other ground meats such as turkey, veal, or even pork, if you prefer), layered with tender eggplant and a cheese sauce. You can make the moussaka in two smaller casserole dishes to serve one now and freeze one to bake later.

In the past few years, bakers have been upping the ante with chocolate desserts (think of your local American bistro's "warm chocolate cakes with gooey chocolate centers").