Rebecca Hays

Behind the Recipes Italy’s luxurious, flavor-packed sauce is destined to become your signature condiment. Save Saved Caesar dressing is deeply satisfying, thanks to salty, umami-rich anchovies that melt seamlessly into its decadent base without making it taste fishy. Tonnato delivers the same kind of magic, only even more savory. “Tonnato” translates to “tunafied” in Italian, and here it’s a fresh-made mayonnaise that gets the tinned tuna (and anchovy) treatment.

Behind the Recipes Rooted in Latin American and Caribbean kitchens, fried green plantains are all about contrast: crackly, caramelized edges and soft, buttery centers. Save Saved "You’d be hard pressed to find a single Caribbean [or Latin American] dish that isn’t complemented by tostones,” said food historian Von Diaz when we connected to discuss the iconic twice-fried green plantains.

Behind the Recipes Gâteau fraisier—a precisely crafted cake featuring sponge cake, creamy custard-based filling, and only the most exquisite strawberries—is a celebration of summer. Save Saved Peer into the case of a Parisian pâtisserie in June and you’re sure to spot a gâteau fraisier. With layers of golden sponge cake sandwiching creamy filling and perfect strawberries (“fraise” means strawberry), and often sporting a neat, pale-green marzipan lid, le fraisier heralds the arrival of summer.