European

Coarsely mashed vegetables are the main ingredients in this utterly surprising — and irresistible — kugel.

Try this alongside roast chicken, spoon it over toasted baguette slices as an appetizer, or top it with poached eggs for brunch.

Add more color to this dish by using a mix of red, yellow, and orange tomatoes.

These sweet-crisp cookies can be baked days ahead and, because the recipe is so generous, you can send your guests home with some.

If you're using reactive metal molds for your panna cottas, make sure there are no rust spots — the acid in the buttermilk and the fruit will react to the exposed rust and cause the panna cotta to discolor. We had the best luck with molds made of nonreactive materials such as stainless steel, glass, and ceramic.

Acini di pepe, the Italian term for "peppercorns," also refers to tiny pearls of pasta. This dish goes well with lamb chops or grilled chicken.

This recipe serves 4 as a main course after you set aside 3 cups to make the mushroom and mozzarella arancini or the mushroom risotto cakes. Otherwise, it serves 6.

Lamb with anchovy herb paste is a classic Italian preparation. The anchovy doesn't come across as fishy tasting — it simply lends a savory note that blends beautifully with the meat.

This dish is a take on the bistro classic frisée salad with lardons. We recommend removing the ribs from the dandelion greens; though it's a rather lengthy process, the result will be much more delicate.

The malty flavor of stout lends welcome contrast to this sweet, creamy dessert sauce. Try it over a bowl of vanilla ice cream or fresh fruit. It's also wonderful with the chocolate stout cake.