European

Pastry chef Gale Gand found this family-favorite recipe in her Hungarian grandmother's recipe file.

Orecchiette con Ragù di Coniglio Think of orecchiette as the fingerprinting device of the culinary world. Each "little ear" of pasta is formed by the cook's thumb pressing into a small disk of dough. In Puglia, orecchiette is the signature pasta, and, with a ragù made from rabbit or its wild cousin the hare, whose meat is darker, it's comfort food, Italian-style.

Brasato al Barolo There is a bit of a contradiction inherent in this homey dish: Barolo isn't exactly a cheap cooking wine. Not to worry: The less-expensive bottles recommended below will produce an equally unctuous result.

These pretty frilled-edge rolls conceal a spiral of creamy ricotta and deep-flavored Parmigiano-Reggiano. Roasted tomatoes and eggplant fulfill the promise of lasagne.

Food editor Gina Marie Miraglia Eriquez got the idea of using egg fettuccine in place of lasagne noodles in this deliciously over-the-top lasagne from Mary Ann Castaldi, the mother of her college roommate, who would send her daughter back to school with a giant pan of lasagne after weekends at home.

If you're going to take the time to make fresh pasta, you want to know the dish is worth your while—and these ravioli definitely fit the bill. They're even better with the bubbling sauce of cream, fresh plum tomatoes, and parmesan cheese.

Perfect for entertaining, this gorgeous torta—sheets of delicate crespelle layered with rich besciamella and sweet Italian sausage—won't disappoint. You'll be deliciously rewarded for your effort.

Pasta with butter and mushrooms is appealing all by itself, but the cheesy, garlicky bread crumbs make this dish a showstopper.

Wrapping salmon fillets in crespelle (crêpelike pasta) infused with fresh tarragon brings a mild herbal flavor to the fish and keeps the fillets moist. A lemon sauce adds another layer of sophistication.

Formaggio Crucolo Fuso con Speck e Patate What makes this dish so exceptional is Crucolo, a semisoft cow's-milk cheese, sweet and creamy like a fresh Asiago, that's made by a single producer in Trentino's Valsugana Valley. The region's speck, which comes from the hind leg of the pig, combines Italian salting and drying techniques with the smoke-curing common in Austria, where speck is more like bacon.

Spaghetti con Salsa di Olive e Pinoli All'arturo This pretty, confetti-like dish is sure to become one of your weekday standbys. Not only is it easy to prepare, but you've likely got all the ingredients right there in your fridge. The trick is to hand-chop everything very finely, so that you get just the right amount of fiery crunch in every bite.

Risotta allo Zafferano con Midollo alla Piastra Combining a lovely golden hue with wonderfully beefy depth, this classic risotto alla milanese is hearty enough to stand on its own, but if you really want to be Italian about it, pair it with ossobuco.

At Caffè Sicilia, this granita is served for breakfast along with a brioche and a shot of espresso—a wonderful way to start the day. Unlike most other granitas, it has an almost creamy texture. (The Caffè Sicilia almond paste, though pricey, is worth it: Incredibly moist and possessing a delicate floral quality, it tastes so pure that we actually eat it by the spoonful.)

Using a freshly made ricotta makes all the difference in these delicious fried morsels.

These crisp biscotti are made without butter. Instead, the natural fat in hazelnuts is put to good use when the nuts are ground with the sugar for the dough. This way, every bite is imbued with their flavor.

Sweet sun-dried tomatoes and earthy black olives enliven thin veal slices with the vibrant flavors of a sunny coast.