European

This summer, Marino grew about 85 tomato varieties in his garden; he uses his harvest in this caprese. Burrata cheese, a fresh mozzarella filled with cream and curds, is available at some supermarkets, Italian markets, and cheese stores. Fresh whole-milk mozzarella can be substituted.

Here's Hill's take on a tart he had at Chez Panisse in Berkeley.

Budino is Italian for "pudding."

A great substitute for the truffle butter is an equal amount of plain butter seasoned with a drizzle of truffle oil. Parmesan cheese rinds are available at cheese counters and cheese shops.

This classic Italian dish is said to have been created in the 1800s after the opening night of Bellini's opera Norma.

Truffles add luxurious appeal, but the ravioli are fantastic without them.

At the restaurant, this dish is drizzled with tomato sauce, then garnished with salami and sautéed zucchini.

Order pork shanks and pig's foot from nimanranch.com or 866-808-0340.

Soft 00 flour (available at Italian markets) produces a more tender pasta, but all purpose flour works well, too.

Kuchen, a German yeast cake, acts as a golden pillow for ripe pears and a cinnamon, sugar, and hazelnut topping.

Think of that old-fashioned dish of grapes baked in sour cream and brown sugar. Now imagine it as something light and elegant, and you'll understand this dish.

Food editor Gina Marie Miraglia Eriquez's southern Italian grandmother makes this dish every September. The eggplants get a workout, but the result is worth the effort.

Boeuf Vigneronne The definition of rustic, this seductive dish of tender meat, sweet onions, and reduced wine was made for the vintners of Burgundy. Red wine adds a dark, lusty color to draw you into the meaty flavor, which, like a good bottle of wine, only gets better as it ages.