Gourmet

Featuring flat little pieces of pasta filled with semisoft cheese, this soup is made by families in the countryside around the ancient spa town of Brisighella, in Romagna. If you don't have time to make the broth called for here, use your favorite homemade broth instead.

With its tantalizing aroma of garlic, sesame, and Asiago cheese, this Middle Eastern flatbread may well be gone before you can even put it on the table.

We were surprised to learn that a lean meat could produce such a delicious ragù. The nice thing about this dish is that it cooks quickly and is substantial without being heavy, making it the perfect dinner as we head into spring. It's also delicious when prepared with veal.

A good-quality extra-virgin olive oil makes all the difference here. Elena uses Barbera Frantoia XV, from Sicily, which, when tossed with the warm beans, bursts with a gentle grassy flavor.

Caramelized shallots and a dark vinegar glaze turn chops into an extremely flavorful sweet-and-sour dish.

Crumbly, delicate, and glistening with golden sugar, these easy slice-and-bake cookies are the ideal complement to Calvados toddies. Perfect as an after-dinner nibble or an everyday treat, they will quickly become one of your favorite standbys.

Fèves au Lard
These beans boast two staples of Montreal cuisine —sweet maple syrup and rich salt pork.

The ultimate dish for a cold winter day, this hearty pie couldn't be more satisfying. Picard uses venison along with pork to create an amazingly tender and sauce-rich filling.

Made without stock, this light vegetable soup (which was passed down from Elena's mother) is not only easy to prepare but amazingly flavorful. It really benefits from the final addition of egg and parmesan.

Maple syrup and maple sugar infuse a simple vanilla custard with a rich caramelized flavor.

Wonderfully crunchy, toasted panko transforms an ordinary vegetable into a truly special side dish.

This streamlined version of a complex Catalan sauce makes for a gratifying weeknight supper — and a welcome alternative to pasta with marinara. The recipe is easy, and the sauce is made while the pasta cooks.

Pouding Chômeur
This dessert shows the English influence on Quebec cooking. "Unemployed man's pudding" is made from ingredients that are inexpensive and abundant in the area. You'll find it on the menu at diners and cafßs all over Montreal.

Vinegar, soy, Sherry, and maple syrup create a wonderfully balanced glaze for this mackerel; it takes on a beautiful caramel sheen during cooking.

Eaten with great gusto all over Quebec, poutine was once just a late-night diner staple. It is now served at some of the province's finest restaurants.

Tossed in a fabulous country-style dressing, these bitter greens are a wonderful counterpoint to a hearty main course.