European

Based on a classic pâte brisée, the buttery French pastry dough used for making pies and tarts, this pie crust dough is easy to work with and wonderfully versatile.

A childhood favorite gets fancy: Root beer granita is topped with vanilla ice cream, then drizzled with root beer syrup. Try making this with a microbrew root beer.

If you don't have peach brandy on hand, use additional white wine instead.

You can find the Neufchâtel cheese called for here next to the cream cheese at your supermarket. Don't be alarmed by the holes in your coeur à la crème molds — they allow liquid to drain out of the bottom so the hearts will be firm enough to hold their shape.

Annuska Angulo Rivero of Mexico City, Mexico, writes: "This recipe was originally for besugo, a fish popular in Bilbao but not easily found in Mexico. I use red snapper instead. Be sure to eat this with lots of good bread to mop up the sauce. Using a fruity olive oil makes this dish incredibly flavorful.

This terrine is a beautiful — and unusual — way to showcase fresh summer vegetables. While there's nothing like truly fresh peas, if what's available seems particularly starchy, use frozen instead.

Gambas al Ajillo Mamá Pepa I received an e-mail from María Jesús Davis, who resides in Washington, D.C., but is inordinately proud to be a native of Jerez de la Frontera in Andalucía. Writing in charming Andalusian colloquial Spanish, she says, "I am Jerezana to the bone, and I hope you like my mother's recipe, which is very simple to understand — because I get bored when cooking gets complicated." Gambas al ajillo, a staple in most tapas bars, takes on a new twist and a haunting flavor with the addition of medium-dry amontillado sherry, which also comes from María Jesús's hometown. She advises, "Be sure to provide plenty of bread to sop of the sauce. It's to die for!"

Alexis Watson of Irvine, California, writes: "You could say I'm a bit obsessive when it comes to cooking. Often I'll take a particular recipe and spend months perfecting it, as I've done with the crème brûlée."

Alexis Watson of Irvine, California, writes: "You could say I'm a bit obsessive when it comes to cooking. Often I'll take a particular recipe and spend months perfecting it, as I've done with the Caesar salad here. My wife wanted an easy do-ahead dressing that was creamy but didn't use egg yolks. Now we make this salad several times a week, so it was certainly well worth the effort."

Fire-roasted salsa adds depth of flavor to this fat-free soup; it can usually be found in the supermarket deli case.

We all have memories either of great or terrible meatloaf meals from childhood. My mom's meatloaf is a fond food memory. It was always moist and juicy, with a touch of Italy from the tomatoes and pecorino Romano cheese. It also passed the test of any respectable meatloaf: it made good sandwiches the next day.

This is a simple version of Caffé Shakerata, an Italian specialty, to make at home. The formula lends itself to endless variations: Try replacing the simple syrup with vanilla syrup or mint syrup or your favorite cordial, such as sambuca, Frangelico, or Godiva.

Here's a very simple trick for making pasta dishes as delicious as possible: cook them in the classic Italian fashion by adding almost-cooked, drained pasta to the pan or pot with the sauce and let it finish cooking there. Instead of swelling with more salted water during the final minutes, it'll drink in as much flavor as possible, in this case, the potent essence of sautéed mushrooms, red onion, cream, and herbs.

VLC (Very Low Carb)
5.5 grams Carbs that Count Peperonata is a yielding compote of colorful peppers that stew in extra-virgin olive oil and their own sweet juices. Terrific served warm atop juicy swordfish, it is also delicious at room temperature or chilled.

Merluza en Salsa Verde Steaks work best for this recipe, but you can substitute fillets with skin. Slowly cooking the fish over low heat while swirling the pot releases the gelatin in the skin and bones, which emulsifies the sauce.