European

Lucky for you, you probably have most of the ingredients for this luscious tomato-packed sauce in your kitchen right now.

This update of the classic corned beef dinner nixes boring, boiled sides in favor of extra-crispy roasted cabbage and potato wedges and a vibrant, seedy dressing.

This is a dessert you'll make over and over in the fall when interesting apples fill the farmers’ market; but the Calvados sauce ensures it even makes out-of-season apples sing.

A kitchen torch makes easy work of melting sugar into the crackly topping for classic crème brûlée. And once you have one, you’ll come up with all kinds or ways to use it (like coffee crème brûlée, and coconut crème brûlée, and pistachio crème brûlée…).

It may seem excessive to have bacon, sausages, and blood pudding on one breakfast plate—but when it comes to St. Patrick’s Day in America, isn’t excess kind of the point?

This dinner is a fry-up, of sorts. The smell of apples and smoked bacon frying on a damp day brings everyone into the kitchen, plate in hand.

A generous dash of crushed red pepper cuts through the sweet, rich tomato-cream sauce of this Italian-American classic.

Many gravlax recipes will instruct you to drain, turn, and babysit the fish while it cures. Not this one: Set it and forget it. Three days later it will be done.

The only thing more crowd-pleasing than cheese is marinated cheese. If Manchego isn’t your thing, go for any semi-firm cheese like white cheddar, Gouda, or Monterey Jack.

This hearty, meaty, sauerkraut-braised dinner takes only 25 minutes in the oven.

Finally, a creamy, buttery risotto without all of the stirring. Just pop it in the oven and roast some mushrooms alongside to top off the finished dish.

A standing rib roast combines deep beefiness with marvelous tenderness and, naturally, has a price tag to match. But don’t be intimidated. It’s still a roast, after all, and that means it’s easy to cook.

All of the elements for this elegant last course can be prepped at least two days ahead; assemble just before eating for the ultimate, light-but-luscious Valentine’s dessert.