European

This pastel green dough has a very approachable flavor that is a big hit with everyone who tries it. Bonus: Most of us have the ingredients on hand for pea dough at any given time. If you want to make it a little more chartreuse, you can experiment with adding either 1 teaspoon ground turmeric or 1 inch peeled and chopped fresh turmeric root.

The only trick to this uncooked sauce is finding good canned tomatoes: If you can’t find Jersey Fresh, look for ones from California, New Jersey, or Italy—the only ingredients should be tomatoes and salt.

If this brings back memories of the “house salad” from that Italian-American restaurant you grew up eating at, then we consider our jobs done.

If you haven't mastered the Italian-American classic yet, now's the time to go on a journey to pasta nirvana.

It's not Oktoberfest without a soft pretzel—and once you've made a traditional German-style one from scratch, you'll never settle for those beer hall imposters again.

This spring-themed dish works perfectly as an entrée or as a side dish.

For the best results, buy fresh full-cream ricotta. It's available at delicatessens and the deli counter of supermarkets.

This antipasto platter goes way past jarred peppers and cold cuts, with roasted vegetables that change with the seasons. Even at room temp, these options round out any meat and cheese platter.

We’re over having to carefully cut the peels off citrus before slicing them; simply peeling them first keeps their natural shape intact and saves time.

You can use almost any type of plum in this salad recipe, even hybrid ones like Pluots and Peacotums. If it looks like a plum, it probably acts like a plum too.

Palizzi Social Club in Philadelphia gets very thin-cut rib eyes on the bone. But for us mere mortals, a boneless rib eye is your best bet, plus it’s easier to serve family-style.