Bon Appétit

Light and fresh, this pasta dish is brightened with a squeeze of lemon juice. A V-slicer is the ideal tool for thinly slicing the fennel. For an even healthier option, try using whole wheat pasta.

We love the idea of sharing the top tier of a wedding cake, but eating a dessert that's been frozen for a year can be less than satisfying. This adorable five-inch layer cake was inspired by the romantic tradition—and can be enjoyed right now.

This delicious tart has a buttery shortbread crust, a rich hazelnut-caramel filling, a creamy espresso-chocolate topping, and a sprinkling of crunchy cacao nibs (pieces of roasted cacao beans).

It does not get cozier than this hearty dish. Yes, you’ll make your own gnocchi. And yes, it’s totally worth the effort.

Use leftover ham or good-quality ham from the deli counter in this dish.

If you don't have time to drain regular yogurt, buy thick, Greek-style yogurt, available at many supermarkets and at specialty foods stores.

If you prefer, serve the short ribs for dinner with polenta, then use the leftovers to make a few sandwiches.

Bison (a.k.a. buffalo) is available at some natural foods stores, specialty foods stores, and farmers' markets.

Be sure to pick up a few extra bottles of hard apple cider to serve along with the stew.

A restaurant-worthy dessert: Oval-shaped scoops of decadent chocolate mousse and tangy whipped crème fraîche are served atop a puddle of Port-spiked ganache.

Very versatile and not too sweet, this fruit tart is perfect to serve at breakfast or brunch or with wine and cheese after dinner.

Potatoes are finely cut into small cubes, then cooked risotto-style.

Position racks in the top third and the bottom third of the oven so that the chicken and the carrots can roast together.

Schnitzel is the German word for "cutlet" and most often describes a dish of breaded, fried meat. In this version, crispy, quick-cooking chicken cutlets are paired with a sweet-tart salad.

Tartines are essentially French open-face sandwiches. In this nibble, crunchy toasts are topped with roasted Spanish piquillo peppers and rich, savory sardines. A few drops of spicy sriracha sauce give this sophisticated starter a bit of heat.