European

This recipe is based on a technique to marinate shrimp with lemons, learned from Barry Morgenstern, a friend who trained at the famous Cordon Bleu in Paris. The marinade quickly infuses deeply into the hot shrimp, imparting bright flavors deep into each morsel. Once all the ingredients are assembled this is an extremely easy recipe, in which all the work can be done in advance.

This is a very near replica of the small cheese quiches Madame Fromage sells each Saturday at the Louviers market.

Some of the best sauces for grilled, broiled or sautéed steak are based on Sauce Espagnole, which can be made in quantity and keeps well. You can produce a satisfactory Sauce Espagnole by short-cutting the classic, lengthy method. However, if you have the time, the classic method (epi:recipeLink="101872"Classic Sauce Espagnole</epi:recipeLink>)yields a finer and more flavorful result.

In Austria, warming bowls of goulash soup are served in all kinds of establishments — from quick-service restaurants along the Autobahn to Vienna's elegant Hotel Bristol. This hearty beef and vegetable soup can be found in many areas of central and eastern Europe, especially in regions that were once part of the Austro-Hungarian Empire. Our satisfying rendition has chunks of beef and potato plus red peppers, bacon, onions, and garlic, all fragrant with paprika.

From being a regional dish from Piedmont in Italy, osso buco has caught the imagination worldwide. Thick slices from the veal shank with its central marrow bone are key to osso buco, so that the meat remains moist and becomes tender enough to fall from the bone. When the dish is cooked ahead, the flavor will deepen and mellow. As for the curious gremolata flavoring of garlic, parsley, and lemon, I myself like to add a generous sprinkling to my veal at the table, although purists use only just enough for a delicate nuance. Risotto milanese, flavored with veal stock and saffron is the classic accompaniment. Wine for Cooking Gavi di Gavi (sometimes labeled as cortese di Gavi) is Piedmont's best-known white wine. Gavi is no longer inexpensive, however, and oyu might do just as well with an Italian chardonnay, which is rapidly supplanting cortese as the most widely planted white grape in Piedmont. Wine to Drink When osso buco reaches the table, an authoritative red from Piedmont is in order — a mature barolo or barbaresco, whose bouquet and will match the complexity of this Italian classic.

We like serving these chewy, moist almond cakes, which are based on the financier, a French pastry, in individual gratin dishes, but the batter can also be baked in a 9-inch glass pie plate for 30 to 35 minutes.

(SPAGHETTI ALLA CHIUMMENZANA) This recipe can be prepared in 45 minutes or less. To eat this dish the Caprese way, serve the pasta very al dente.

This dessert is an Italian takeoff on a classic French dish, Poire Belle-Hélène-poached pear with vanilla ice cream and chocolate sauce. Here the pear is teamed with a hazelnut-orange_semifreddo_ (a sweet Italian frozen mousse) and a Frangelico chocolate sauce. For smaller appetites, cut the semifreddo into eight portions and the pears in half.

Can be prepared in 45 minutes or less but requires additional unattended time.

Can be prepared in 45 minutes or less.

Pesto made with basil also works beautifully in this dish.

White chocolate custard tops espresso custard in this luxurious make-ahead dessert. It's pretty garnished with fresh strawberries and coffee beans.

Active time: 10 min Start to finish: 50 min

Nice with grilled fish or chicken, this can also be served on toasted baguette slices as an appetizer.

This bruschetta tastes best with tomatoes fresh from the garden. This recipe can be prepared in 45 minutes or less.

At Valentino, this is prepared with fresh pasta. Wonton wrappers make a convenient substitute.

Zia Maria is a simple but delightful restaurant in Alghero, a popular tourist resort on a part of Sardinia's west coast known as the Coral Riviera. The dining room is very basic; a large fireplace and some antique cooking equipment are the only things to distract you from the traditional Sardinian menu. But that's a good thing, because once you start in on pickled artichokes and mushrooms, wild boar in sweet-and-sour broth, or ricotta ravioli with tomato sauce, you'll appreciate having few distractions. Each dish, like these tangy onions from the restaurant's selection of antipasti, is cooked and presented in straightforward fashion.

The restaurant takes its name from amuse-bouche, a small gift from the chef to "please the mouth." Chicken thighs make a convenient substitute for duck in this pasta dish.