Bon Appétit

Use vanilla sugar to make Bittersweet Chocolate Irish Whiskey Cake and Hazelnut Gâteau Breton.

Serve this cake with a dollop of Greek yogurt and quince paste.

With Lidia by your side, this showstopping dessert is foolproof. You'll need to start preparing the dough and filling at least one day ahead.

Cinnamon, black pepper, cloves, and nutmeg flavor the roulade coating. To round out the meal, serve the veal with mashed potatoes mixed with a little sautéed Swiss chard and a salad of mixed greens.

These hearty cheese crisps, known as frico in Friuli, are a popular starter and snack. This recipe calls for Montasio, a hard cheese made from cow's milk. Ask to have the rind removed and the cheese grated (it's that hard). If you can't find Montasio, imported or domestic Asiago cheese is a good substitute.

A buttery crust is topped with caramel, then a layer of chocolate ganache. The recipe is Granger's take on a traditional Australian dessert. "I used to buy a version of this at school fairs," he says.

An unusual combination of flavors — sweet, savory, and briny.

Serve alongside the seafood. Leftovers would be great with chicken or lamb.

This simple preparation puts the focus on the fabulous seafood.

This appetizer gets spiced up with a sprinkle of za'atar, a North African spice mix made from sesame seeds, thyme, marjoram, and ground sumac. No time to make the flatbreads? Use purchased pita instead and grill just to heat through. You can also serve the breads with the main course.

A chilled soup with a taste of the tropics; start making it one day ahead.

Caribbean ingredients make these beautiful little tarts something special.

Here's a very simple salad that's loaded with Southeast Asian flavor.

Mangoes are used two ways in this Indian dish — grilled with the chicken and tossed into rice.

An ethereal egg-white soufflé from Mod Oz celeb chef Luke Mangan's Glass Brasserie in Sydney.

Turkish cooking might sound exotic, but it's easy. Most of the ingredients are familiar, and combining them in new ways makes for an exciting and different way to eat. This is an excellent side salad for lamb chops. For a great small-plates dinner party menu that's modern Turkish cooking at its best, pick up the May issue of Bon Appétit.

Fresh, simple, and spontaneous, modern Australian cooking doffs its cap to several different cuisines with an ebullience all its own. From Australian cookbook writer Jill Dupleix comes this Mod Oz version of a fish gyro. Rich, earthy beets and parsley add great flavor to this heavenly sandwich. You'll find lots more Mod Oz recipes in the May issue of Bon Appétit.