European

Traditional rémoulade is made with mayonnaise. We have lightened this traditional side dish with a lemony yogurt dressing.

You can intensify the garlic flavor by rubbing an additional clove on one side of the toasted bread before tearing it into chunks.

Frico, or “little trifles” in Italian, are very thin and crisp. When sprinkling the cheese mixture in the skillet, don’t worry if there are spaces; the cheese will melt into a lacy whole. In Italy, frico are traditionally made with Montasio cheese, but other cheeses, such as Cheddar, Asiago, and Parmesan, produce excellent results.

This traditional Scottish soup is made with chicken stock, leeks, and potatoes. If you make this soup ahead, you may need to add a bit of water or stock when reheating it.

Martha served this gazpacho over tomato aspic in a glass as a portable first course, but the gazpacho can also be served on its own.

This chilled soup is traditionally garnished with fresh chives. We added the peppery snap of watercress and the tang of buttermilk to give it bite.

You can easily double this recipe and refrigerate leftovers in airtight containers for up to 3 days. The soup can also be frozen for up to 3 months. We used French lentils, but other types of lentils may also be used.