Gourmet

Hash has never been so decadent. Pieces of duck confit, tender vegetables, and golden-brown potatoes meld with a lavish drizzle of heavy cream and Madeira to create a breakfast centerpiece.

This classic tomato juice cocktail gets extra flavor from aquavit, a distilled spirit infused with fragrant herbs and spices.

Aperol, a popular Italian spirit, is often served on the rocks.

It's amazing how much buttery goodness is packed into the craggy holes of these little nibbles. Their crunchy texture makes them ideal for dipping into soft-cooked egg yolks.

It's difficult to improve on the rich, smoky flavor of bacon, but we've done it: As this bacon sizzles in the oven, the brown sugar and hint of cayenne create an addictive sweet-hot glaze.

Though these tarts look and taste as if a French grandmother had slaved over them, the abbreviated cooking time is more suited to an American's pace. The apples, cooked first in syrup, are juicy and intense.

This gorgeous dessert is a not-too-sweet symphony of nectarines and almonds. With its juicy fruit, creamy filling, and intense, slightly sticky glaze, all nestled into a crunchy, nutty crust, it would please any tart lover.

The heady flavor of almond is threaded through this lovely dessert. The combination of Amaretto and warm pear juices creates a fragrant syrup, and a crisp, nutty topping adds welcome contrast to the tender roasted fruit.

Kuchen, a German yeast cake, acts as a golden pillow for ripe pears and a cinnamon, sugar, and hazelnut topping.

Think of that old-fashioned dish of grapes baked in sour cream and brown sugar. Now imagine it as something light and elegant, and you'll understand this dish.

The pomegranate is a fall and winter fruit, so this gelato is appropriate for the season. Refreshing without being heavy, it has a beautiful blush-pink color, and the tanginess of the fruit cuts the richness of the dairy. The result is an irresistible autumnal dessert you won't soon forget.

Marshmallowy buttercream tops the crunchy crust and tender interior of this rich cake. Fresh blackberries add a lush fruitiness and tame the sweetness with their slightly tart flavor.

Left whole and baked, these plump tomatoes encase a soft-cooked egg and romaine pesto. Their interesting presentation is sure to turn some heads.

Tender lima beans and fresh corn kernels straight off the cob team up to create a beautiful—and delicious—side dish that's perfect with almost any meal.

Corn on the cob is slathered in crema or mayonnaise, topped with cotija cheese, and dusted with cayenne in this classic Mexican street food.

These vegetables pick up a little spice and sourness from the pickling, but they stay crisp and retain their individual flavors.

A long turn in the oven gives these juicy plum tomatoes good caramelization, lending sweetness to their robust flavor.

Tortino di patate This dish—which may be the ideal marriage of potatoes and cheese—shows that luxury ingredients like Parmigiano-Reggiano are often at their best when presented in the most straightforward way.

This hearty gratin resembles a savory bread pudding. Tomatoes, aromatic basil, and parmesan cheese give it an Italian flair.

Cookies may seem odd in a vegetable galette, but Italians often use amaretti to enhance squash—and it works with sweet potatoes, too. Whereas the potato and kale galette is savory, this is a little sweet, so it's worth making both.