European

This clever pour-over dessert proves that, yes, it will affogato.

These traditional almond cookies hail from Tuscany; their texture is chewy, similar to macaroons.

No vodka is needed for this spin on the classic pasta dish.

The surface of this hand-cut Italian burger will be seared and crisp, the inside medium-rare.

Rib chops can be pricey. This same preparation works well on lamb loin chops, too.

Turn your overzealous farmers' market haul into a gorgeous catch-all salad topped with flaky grilled halibut.

Step 1: Prep this simple soffritto and nutty pesto. Step 2: Make beautiful, clean soups on a whim.

Cerignola and Castelvetrano olives are big, briny, meaty, and sweet. If unavailable, use other types, or simplify with just one.

An indication of knowing someone really well is knowing which foods they love, like, and hate. My father loves this recipe, and I was told by Kyria Loula, who knew him as a boy, that it had to go into the book just for him. If you follow his taste buds, the more garlic the better. If you follow mine, start slow, taste as you go, and add more garlic as needed.

Replacing soda water with a beer float makes for a frothy, refreshing twist on the Americano, a classic Italian cocktail.

Everyone should have an house spritz—a seasonal standard whose proportions are known by heart and ingredients are stocked easily. This is ours. A simple riff on the classic spritz formula originally built to highlight Lini’s fruity, irresistible lambrusco rosato, this has become a spring-summer staple for both of us. Gentian-tinged Cocchi Americao plays the bitter role, while sour grapefruit acts as a foil to its sweetness, simultaneously pumping up the volume on the lambrusco. Built in a pitcher or portioned out in a wine glass, it’s a drink that embodies the spritz philosophy of being both beautiful and simple.

The precursor to the Pimm’s Cup, the old Claret Cup employs a wine base to make a drink that is light and redolent of additions such as borage, cucumber, or strawberries. There are multiple recipes, but we like a simple one that modifies wine with just a bit of sherry (or even vermouth, in a pinch). Claret was what the English used to call wines from Bordeaux. Really, any red jammy wine will do—Cabernets or even Syrah, although a decent Côtes du Rhône or a Beaujolais is what we use most often. Don’t overthink it—use whatever fruit you’ve got in the fridge and see what you prefer. In fall, it’s lovely to grate a little nutmeg and cinnamon on top.