Gourmet

Tuscans are commonly known as mangiafagioli, or bean eaters, and when you simmer cannellini beans on top of the stove and then finish them in the oven with a fresh tomato ragù, you'll understand why. The dish is saucy and comforting—have plenty of good bread on hand—with welcome bursts of acidity from the extra tomatoes scattered on top of the casserole. Grape tomatoes tend to have a sweeter, more concentrated flavor than cherry tomatoes.

Consider this a reintroduction to some old standbys, because cauliflower, asparagus, and fennel taste utterly new with a mellow garlicky dressing. Food editor Kay Chun, who developed the recipe, prefers to use vegetable oil for its light, neutral flavor, which allows the garlic and the deep savor of anchovies to shine. Tossing the salad right before serving ensures that it retains its crunch.

Rosemary does something splendid for chicken livers, and using sprigs of the herb as skewers perfumes the livers while they cook gently in butter. The unexpected bite of peppery radishes is a stroke of genius—thinly sliced, then tossed quickly in the pan butter and lemon juice, they help offset the richness of the dish.

This layered dessert gets its name, volador, from the way the edges of the pastry "fly up" as they bake. The combination of thin, crackly pastry with creamy dulce de leche is unbeatable in its simplicity. Don't worry if the torte doesn't slice neatly—it's meant to be an informal dessert, the kind that invites guests to swipe crumbs from the serving platter and dip them into stray puddles of dulce de leche. It's too good to let a single bite go to waste.

Good-quality ingredients brought together with a minimum of fuss: That kitchen philosophy is inventively illustrated by this dish. Tender, delicate crab usually shows up amid other tender, delicate things, but when teamed with a rustic, chewy homemade semolina pasta (the real star of the show), it develops a certain swagger. Spring onions, fresh chile, and a bit of lemon juice add even more verve.

Duck fat, which is something of a well-kept (and wildly delicious) secret on this side of the Atlantic, is a common pantry staple in the Dordogne. Here, it enhances the earthy flavor of skillet-fried potatoes and gives them a gorgeous silkiness and golden-crisp edges. Showered with garlic and parsley, this is the type of rustic French side dish that everyone loves.

Périgord is as famous for its walnut trees as it is for its black truffles. In this rich tart, a substantial, buttery crust cradles a chewy, candylike caramel filling bursting with deep, nuanced flavor.

Flour and water—can it get any more basic? After a few minutes of kneading, the dough magically comes together into a smooth, supple ball. Fettuccine is the goal here, but Chun also likes to cut the pasta into free-form "rags" to serve with a wild-mushroom sauce.

Grilled squid is a revelation to people who have only encountered it fried—the sweet meat takes nicely to the smokiness of the coals, and a stuffing of homemade pork sausage gives it a whole new layer of interest. As the bundles cook, the fennel-scented sausage bastes the squid from within, keeping it from drying out.

After such a substantial meal, you'll want to keep things light for dessert. A little fancier than a fruit salad yet almost as easy, this cool combination of musky cantaloupe and honeydew gets an unexpected fillip from icy granita. Don’t worry if the granita melts faster than you expect—it will slump into a lovely sauce over the fruit.

The citrusy flavor of the juicy South American naranjilla, which resembles a small orange, shines bright in a cool, sweet-sharp counterpoint to the volador. Frozen fruit purées—increasingly available in a wide range of varieties—are a great way to introduce yourself to fruits that are difficult to find fresh. Bonus: Making ice cream with them is a breeze.

Aromatic sprigs of rosemary smooth out vodka-spiked lemonade, providing a bracing counterpoint to the lusty flavors of the many antipasti dishes. It's a great addition to anyone's cocktail canon. To make a kid-friendly quaff, simply omit the vodka.

Versions of this casual dish are found throughout Peru, often crowned with a steak and a fried egg. Cooks flip the mixture of beans and rice frequently while it fries so that the exterior develops a crisp, browned crust. We've simplified the technique, but have no fear— you will still end up with lots of delectable crunchy bits. Although it is served here as a side dish, tacu tacu also makes a satisfying vegetarian supper alongside a green salad.

Indigenous to the Andes, quinoa was called the mother grain by the Incas, who considered the plant sacred. And while much has been made of quinoa's nutritional properties, its fluffy texture and nuttiness in this recipe are a revelation. Because it comes together quickly and is full of bright flavors, this salad is sure to become a summer staple. It's worth seeking out the fresh hearts of palm, which have a vibrant snap, but if you cannot find them, do not substitute canned; instead, use chayote (see cooks’ note, below).

The mild heat and deep flavor of Maras and Urfa peppers are wonderful not just in kebabs but also in soups and stews.

The trick to french fries is double-frying. First, flash-fry the potatoes to eliminate moisture, then fry them again to ensure crispness. Eating them with mayonnaise will take you to Europe.

Pisco, a potent brandy distilled from grapes, is made in Peru and Chile, and each country claims the Pisco Sour—recognizable by its distinctive foamy head (from egg white) and tart lime flavor—as its own. A swirl of fresh pineapple juice boosts the tropical vibe.

Rubbed all over with a mixture of garlic, fresh rosemary, salt, and pepper, then grilled, these chops are so good that you might imagine they need no further embellishment—until you try them with a dab of the pungent porcini mustard. For tips on how to cut a rack of lamb into chops.