European

If you're making this entire menu in a single oven, put the souffléed gnocchi in the oven to bake after the fennel and carrots have been roasting for 10 minutes.

Don't wait too long before inverting this tart; the caramel will stick if it gets cold.

We're into the ruffles-on-ruffles look you get from using reginetti noodles and Savoy cabbage, but any short pasta and green cabbage can be used in their place.

Toasted breadcrumbs, tossed with horseradish and rosemary, give this rich, filling pasta a vibrant finishing touch.

Skip expensive store-bought stock: you can extract cleaner, stronger broth from water and a few pantry items you probably already have on hand (think bacon, tomato paste, herbs, peppercorns, a Parm rind, and, of course, kosher salt).

If you don't have a kitchen torch, time to treat yourself. They're inexpensive and super fun to use—and you can't make this dessert without one.

This comforting pie of shredded chicken and softened leeks takes inspiration from cock-a-leekie, a traditional Scottish soup.

A classic ribollita is cooked one day, then reheated and served the next. To do that, just hold back the last croutons so they keep their crunch.

Another reason why you should make these mini cakes for dessert? The batter can be prepped the day before.