Saute

Eggs become a silky, creamy sauce when they're tossed with hot pasta. Here, leeks add a nice spring touch to the traditional Roman dish.

This lovely frittata can be served warm or at room temperature.

Serve with toasted country bread.

In this appetizer, the spicy squid and the cooling relish are wrapped in betel (pronounced "beetle") leaves, which have a slightly bitter taste. If you can't find betel leaves, Boston or romaine lettuce leaves make a good substitute.

Crispy, golden slices of garlic add a nice crunch and nutty flavor (picky eaters can have their pasta without or easily eat around it).

Give your pan-seared salmon fillets a lemony pop with mustard-herb butter.

This fast-cooking flatbread traditionally accompanies dal or curry dishes, but it's versatile enough to pair well with almost any soup or even to dip in hummus.

Merguez, the spicy lamb sausages of North Africa, are popular throughout France. These nearly labor-free patties are a quick way to re-create them in your kitchen. The sweetness of the raisin couscous contrasts nicely with the meat's deep spice.

Obviously, those who devote their lives to pork are going to have the best recipes for it, which explains why porc charcutière—named after pork butchers—is such a time-honored preparation. This version is lighter and a lot quicker than a traditional one, but its flavors are no less fine-tuned.

While there's no substitute for eating a bowl of mussels on France's Atlantic coast, you'll be surprised at how easy it is to re-create this briny, aromatic dish at home.

An almost mystical combination beloved in France, mushrooms and fortified wines like Madeira elevate everything they touch. The results are exceptionally fine when you put their magic to work on great-tasting (and inexpensive) blade steaks.

Comfort food at its best. This hash is great for breakfast, brunch, or even dinner. Use one or two eggs per person. The eggs can be partially poached up to one hour ahead and then finished a couple of minutes before serving.

You can make the veggie filling a day ahead and refrigerate. Simply reheat 1 1/2 hours before filling the tacos.

With sustainability in mind, we taste-tested a variety of domestic caviars. Trout roe had the pop and brininess we were looking for—and it was especially pretty.

The secret ingredient in this dish is a surprisingly modest one: grapefruit. Its tartness balances the unashamed, almost swaggering richness of scallops bathed in a butter sauce.

Who knew? These two humble winter staples actually have a natural affinity, playing off each other's best qualities.

The tangy sweetness of cherry tomatoes contrasts nicely with the plump, smoky chops, while green-olive paste gives a briny edge to the white beans.