European

Some great things are made with day-old bread: French toast. Croutons. Breadcrumbs. Add the nutty and sugary French pastry bostock to the list.

A version of this recipe helped Danny Bowien win the Pesto World Championship in Italy in 2008. He was kind enough to let us adapt it a bit.

We're now obsessed with this snail-shaped pasta (which is made from scratch at Tosca).

This super simple dough comes together in a food processor. For best gluten development and flavor, let the dough rest overnight in the fridge.

Once you try this easy and delicious recipe, you'll never buy grocery-store ricotta again.

Channel your inner nonna while making this stunning pasta. It's a project, but it's worth it.

Rich, buttery parmesan and pine nuts balance out the bitter flavor that is characteristic of broccoli rabe. Serve this classic Italian side dish with steak Florentine or porchetta, or try it in a sandwich if you have leftovers.

Use store-bought meringues and skip the first step, if you prefer.

The key to this sauce is a creamy emulsion of the oil, cheese, and pasta water. Toss and stir—and stir and toss—adding liquid freely, until it comes together.

With store-bought cooked lobster (or shrimp if that’s more your speed) this luxe, buttery pasta comes together at lightning speed.

A super-juicy watermelon is key; it should feel heavy for its size and sound hollow when tapped.

A grown-up shaved ice, with a welcome hit of spice from the pepper.

Delicate squash blossoms are a farmers' market treasure. Look for flowers with perky, intact petals and a generous length of stem still attached. Wrap them loosely in damp paper towels and tuck them into a zip-top bag; they'll keep this way in the fridge for a few days. Or bypass the storage completely and turn them into a predinner bite as soon as you get home.—Alison Roman

If you love dipping bread into tomato soup, you’ll love this rustic Italian dish, known as pappa al pomodoro.

We love the rich, salty flavor of anchovies, especially with lamb, but we don't really want to bite into one. Chop until they're practically a paste.

This dish turns the satisfying Italian American sandwich filling–sausage and peppers–into a hearty pasta dish.

Grilling the tomatoes concentrates their flavor slightly while still leaving them fresh enough to make a light, juicy sauce. Studded with cubes of fresh mozzarella, this dish is a summery crowd-pleaser.

In addition to the tuna, the leeks and garlic are also grilled, giving this simple Mediterranean-inspired pasta sauce complex flavor.

Toasted walnuts and tender green beans add a delicious flavor to sweet bell pepper & roasted chicken ravioli.

Three Cheese Asparagus Ravioli flavored with lemon, garlic and basil make a delicious meal to enjoy any night of the week. This one comes together in about 15 minutes so "too busy" is not an excuse.