European

With sustainability in mind, we taste-tested a variety of domestic caviars. Trout roe had the pop and brininess we were looking for—and it was especially pretty.

The secret ingredient in this dish is a surprisingly modest one: grapefruit. Its tartness balances the unashamed, almost swaggering richness of scallops bathed in a butter sauce.

Using lamb slashes fat; mixing a milk-soaked pita into the patty keeps it moist.

This potato soup recipe was brought over from Poland by test kitchen director Ruth Cousineau's grandmother.

Perfectly textured inside and out, these scones truly are the real deal. Just a touch of butter or your favorite jam is all the embellishment they need.

The French version of pesto, pistou is often stirred into soupe au pistou, Provence's vegetable and bean soup. In this dish, the vegetable soup ingredients and pistou are blended together into a flavorful puree that's topped with shrimp. To serve as a main course, add a side of orzo tossed with good-quality olive oil, salt, plenty of pepper, and some grated Asiago cheese.

Châteaubriand, the classic steak for two made from a center-cut filet, requires little dressing up. Like most high-quality cuts, it's best cooked rare to medium. Serve with sautéed julienned vegetables.

Russian blinis traditionally call for yeast, but our mini-pancake version is blissfully easy. Use as much or as little caviar as you like, depending on how indulgent you're feeling.

Tarama (or taramasalata) is a Greek spread traditionally made with carp roe, breadcrumbs, lemon juice, milk, olive oil, and seasonings. Here, smoked salmon adds an extra dose of flavor.

This traditional Italian nougat is typically made with almonds, but we've substituted pistachios for their bright color and delicate flavor. Torrone can vary from firm to soft, but this one has a nice, subtle chew. Flavorless sheets of edible wafer paper keep the strips from sticking to one another.

These pretty little cookies are similar to the bakery staples, but made with a flaky, homey, easier version of puff pastry. A liberal sprinkle of cinnamon and sugar in between the layers gives each cookie both sweetness and a hint of spice.

Editor's note: The recipe and introductory text below are from Anne Willan's book The Country Cooking of France. La Truffade If you can't afford truffles, you indulge in Truffade, say the inhabitants of the Auvergne, notoriously among the coldest and most rugged areas of France. Often served with sausages, Truffade is a potato cake flavored with bacon and laden with cheese, a buttress against the worst weather. Nippy Cantal is the local hard cheese, and Gruyère may be substituted.

Though traditionalists may insist that making cassoulet is an all-day affair, this hearty version-cooked with country-style spareribs, the meaty ones located closest to the pork shoulder-can be made in under 3 hours.

The Italian answer to a French gratin: a dish baked with a crispy cheese (as in this recipe) or breadcrumb topping.

Making spaetzle is easy, with no fancy equipment needed: a coarse grater, colander, or wide perforated spoon or ladle with 1/4-inch holes will work well.

Food editor Maggie Ruggiero has taken lentils "from canned to Cannes" in this très simple—and très français—dish.