European

A semifreddo is a frozen, molded mousse. Here, we combine it with a walnut-shortbread crust for a tart that celebrates the coming of spring fruit.

Editor's note: This recipe is adapted from chef Paul Flynn of The Tannery in Dungarvan, Ireland. This dish is Flynn's contemporary take on a classic English dessert called Eton Mess. Traditionally, the recipe calls for whipped cream and crumbled meringues to be chilled together, then topped with fresh fruit. Flynn's twist is to freeze the meringue and cream base, making it a cooler contrast for the juicy berries. If time is short, feel free to substitute store-bought meringues rather than making them from scratch. Use eight 2-inch shells. Begin preparing this recipe one day ahead.

Editor's note: This recipe is adapted from chef Paul Flynn of The Tannery in Dungarvan, Ireland. Once widely eaten, game lost its popularity in Ireland in modern times, as palates became unaccustomed to its distinct flavors. But smart breeders of venison are now creating meat with a milder and more mainstream taste without losing any of the noble game's intrinsic qualities. Irish chefs are happy to pay their tribute. At The Tannery, the garlic used in this recipe is wild, gathered from nearby hedgerows. Irish butter, with its high fat content, will add a particularly rich flavor, but regular American butter can be substituted.

Editor's note: This recipe is adapted from chef Paul Flynn of The Tannery in Dungarvan, Ireland. Wild salmon, once so plentiful in Ireland that domestic servants could stipulate in their contracts that they should not have to eat it more than three times per week, has now become a luxury item on both sides of the Atlantic. However, when top-notch fish is available, this simple preparation is a great way to showcase it. The compound butter, with its use of raisins, harks back to the dried fruits popular in the Middle Ages, and the capers show the fondness of contemporary Irish cooks for Mediterranean flavors. Irish butter, with its high fat content, will add a particularly rich flavor, but regular American butter can be substituted.

Editor's Note: This recipe is adapted from chef Paul Flynn of The Tannery in Dungarvan, Ireland. In Ireland, boiled bacon and cabbage is a domestic staple. The bacon is usually a "collar" or shoulder, a moderately marbled cut with less fat than American bacon but a bit more than Canadian. The ingredients are boiled together and served with potatoes and a parsley cream sauce. Among contemporary Irish chefs, it's become popular to reinvent this hearty, homey recipe in the more rarefied form of bacon and cabbage terrine. Flynn's version, however, stays closer to dish's comforting roots, while adding a touch of elegance.

Scandinavians simply adore black licorice; the selection available in their grocery stores rivals that of chocolate bars in ours. But you don't have to be crazy about it to enjoy this pudding, which is wonderfully smooth and tantalizingly tinged with molasses and anise. We found that Panda brand black licorice works best in this particular recipe.

This is not a sweet dish—don't be fooled by the first step for the sauce, making a caramel. Browning the sugar brings out savory and bitter notes that balance out the silky, earthy potatoes in an irresistible way. Though this dish is actually a Danish Christmas classic, we think these gorgeous potatoes should be cooked a lot more often than just once a year.

Be sure to sample "forest greens" if you find them on a menu in Copenhagen—this term is not just a flight of fancy. The greens on offer there are pristine wild lettuces, herbs, and grasses growing in the mountains and on the forest floor. Since most of us don't have the opportunity to forage forest greens, we made this salad with a tangle of microgreens, which work nicely. The vinaigrette nods to the Scandinavian love for curry, but it truly plays up the flavors of the pork and potatoes as well, so feel free to drizzle it all over the plate.

Early-spring evenings often feel a lot like winter, but you won't mind so much with this warm and robust German-style supper at the ready.

Pork all over Denmark is hauntingly tender. Ruggiero was particularly taken with the pork belly she tasted at the restaurant Gammel Mønt—crisp, but succulent and rich. To re-create these qualities, Ruggiero devised a version that requires minimal effort but promises stunning results: Pork shoulder is braised first, until it's super tender, and then flash-seared for a golden crust. The aroma alone will convince you that this unorthodox technique is entirely worthwhile.

This is a fantastic preparation for bone-in pork shoulder, which is loaded with flavor but needs braising to tenderize. A blend of ingredients commonly used in Eurasia's culinarily diverse Caucasus region (comprising Georgia, Armenia, Azerbaijan, and parts of Russia) brings together elements of heat, garlic, and spices like coriander and fenugreek.

The hearty pork stew known as cocido is eaten all over Spain but varies from region to region. This one comes from Liébana, the westernmost part of Cantabria, where it's traditionally served in stages—beginning with the broth and fideos (fine pasta) and followed by the meat, chickpeas, and cabbage arranged on a large platter. We prefer to eat it all together, as the broth lends a nice moistness to the other elements.

Brunch or supper, this croque-monsieur with an egg on top has the charm of a small French bistro in each bite.

Long on flavor and short on time, this classic French dish makes a smart weeknight dinner. Bright with tarragon, it's a great way to welcome spring.

Though Denmark travel guides characterize smørrebrød as an open-face sandwich, food editors Melissa Roberts and Maggie Ruggiero found that this national favorite is somewhere between that and an oversize canapé, with a few carefully chosen ingredients arranged generously on top (often to the point where the bread is no longer even visible). Here, whittled down to bite-size, it's an elegant hors d'oeuvre that retains the Danish spirit; caraway butter complements the classic rye base, and lightly fried beets and sweet onion are an alluring counterpoint to the smoked salmon.

Toast St. Patrick's Day with our drink that combines the quintessential Irish spirit with a classic American cocktail. Serve it on the rocks to better balance the Irish whiskey's peaty note. If you prefer it a bit drier, make the vermouth portion half sweet and half dry.

Saltimbocca, an Italian classic, traditionally calls for veal — but tastes even better with chicken.

Editor's note: The recipe and introductory text below are from The Gourmet Slow Cooker: Simple and Sophisticated Meals from Around the World by Lynn Alley. For more on slow cooking, click here. This simple chicken stew draws on the characteristic flavors of Provence: tomatoes, basil, olives, olive oil, and garlic. This dish was traditionally made in an earthenware casserole such as those produced in the Provençal town of Vallauris, located in the Alpes-Maritimes above Cannes. Vallauris has been home to producers of such casseroles for centuries and has been a pottery center in France since the nineteenth century.