European

This caponata can be served warm or at room temperature. This recipe makes for a great appetizer—spread on toasted baguette slices.

If using skin-on hazelnuts, rub them inside a clean kitchen towel after they've been toasted--the skins will slip right off. Serve the fish with a lightly dressed butter lettuce and herb salad.

This recipe makes enough mignonette for a dozen oysters.

Lentils and fresh and dried mushrooms give this vegetarian casserole its meaty character. You can prepare most of it in advance and bake it just before your guests arrive.

We've fallen hard for Scotch eggs—the gastropub staple—cooked eggs swaddled in sausage meat, then breaded and fried. 

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This minimalist cacio e pepe recipe is like a stripped-down mac and cheese.

The secret to this simple tomato-based pasta recipe? Pasta water and butter.