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These layered desserts are a pure flight of fancy. Inspired by the Italian dish lasagna, they use a traditional Peruvian fruit and cheese combo and add the very French technique of brûléeing sugar to create a brittle caramel. Villaran tops them with a caramel crown for a dramatic presentation, but they are just as delicious with nothing more than a drizzle of strawberry sauce.

This recipe is an accompaniment for Pappardelle Bolognese .

Use this sugar to add a fresh-tasting vanilla flavor to all your favorite recipes. It's especially good when used to sweeten whipped cream.

Active time: 30 min Start to finish: 2 hr

(GNOCCHI DI SPINACI ALLA BAVA) Spinach adds great color and flavor to these light dumplings. The topping consists of melted butter and Fontina cheese, a product made in the neighboring region of Valle d'Aosta but used for many local dishes.

This Basque dish is essentially a fish pâté or pudding, called budíns in Spain.

Here's a special-occasion roast enhanced with classic Provençal seasonings. Roasting two large ends of tenderloin instead of one whole piece ensures even cooking. (The meat needs to be coated with its aromatic rub, then chilled for at least six hours before roasting.) Serve this elegant dish with <epi:recielink id="2999">Scalloped Potatoes with Goat Cheese and Herbes de Provence</epi:recielink> and a sauté of green beans, zucchini and red bell pepper. Uncork a sophisticated Rhône red such as Hermitage or Crozes-Hermitage.

For decades, the restaurant Lutèce—with chef André Soltner behind the stove—was the pinnacle of French cuisine in New York City. Soltner's Alsace onion tart, one of the best we've ever tasted, was the inspiration for this version.

Dark chocolate, light chocolate and coffee fillings alternate with nut meringue layers, and dark chocolate ganache covers the whole torte. This is an irresistible version of the traditional Parisian dessert.

Can be prepared in 45 minutes or less.

The chocolate topping on this striking rectangular tart is very rich, so a small serving of the dessert goes a long way.

Summer's luscious cherries topped with oats, almonds, brown sugar and cinnamon.

The nutty topping is the perfect complement to the sweet-and-tart filling.

At the Rob Roy Room of the Banff Springs Hotel at Lake Louise, Alberta, Canada, this delicious mousse comes in an elegant cookie basket.

Cocoa, espresso and orange add a sophisticated note to a classic pecan pie.