Dairy

This play of bitter, sweet, and crunchy goes beautifully with an aperitif or a cold glass of beer or white wine.

Torta salata
Great on its own or as part of a meal, this tender bread is wonderfully rich, particularly when served warm.

Thin ribbons of Parmigiano-Reggiano carry the mushrooms' meaty robustness through each bite of greens. It might look like a lot of mushrooms when you're putting the salad together, but it allows everyone to have a generous helping.

The heady flavor of almond is threaded through this lovely dessert. The combination of Amaretto and warm pear juices creates a fragrant syrup, and a crisp, nutty topping adds welcome contrast to the tender roasted fruit.

Think of that old-fashioned dish of grapes baked in sour cream and brown sugar. Now imagine it as something light and elegant, and you'll understand this dish.

Marshmallowy buttercream tops the crunchy crust and tender interior of this rich cake. Fresh blackberries add a lush fruitiness and tame the sweetness with their slightly tart flavor.

Corn on the cob is slathered in crema or mayonnaise, topped with cotija cheese, and dusted with cayenne in this classic Mexican street food.

Tortino di patate This dish—which may be the ideal marriage of potatoes and cheese—shows that luxury ingredients like Parmigiano-Reggiano are often at their best when presented in the most straightforward way.

This hearty gratin resembles a savory bread pudding. Tomatoes, aromatic basil, and parmesan cheese give it an Italian flair.

Cookies may seem odd in a vegetable galette, but Italians often use amaretti to enhance squash—and it works with sweet potatoes, too. Whereas the potato and kale galette is savory, this is a little sweet, so it's worth making both.

Made with airy whipped egg whites and strategically placed yolks, this dish has the soft, yolky flavor of eggs Benedict but without all the hassle. Plus it looks so gorgeous, your guests will feel extra special when it arrives at the table.

Food editor Paul Grimes found this elegant mousse, adapted from a recipe in Gourmet's own Bouquet de France written by Samuel Chamberlain, a delicious classic. And the simple procedure means you can enjoy it—preferably with roast beef or a hearty stew—without putting in endless work.

Try this Mexican-inspired quiche for brunch, lunch, or dinner—it’s good anytime of day!

Food editor Gina Marie Miraglia Eriquez's southern Italian grandmother makes this dish every September. The eggplants get a workout, but the result is worth the effort.

Allow this salad to sit a few minutes after tossing; the mozzarella milk and tomato juices emerge and add flavor to the dressing.

A few simple ingredients come together in an unexpected way to create a delicate beginning for a luxurious dinner.

Grape focaccia is a Tuscan classic. Here, we've reworked it with two kinds of cheese and a dash of sweet wine.

There's no tomato or mozzarella on this flatbread. Instead, we have sausage, sweet bell peppers, and Asiago cheese, just one example of how you can devise a simple but original pizza by drawing on just a handful of ingredients.

Editor's note: The recipe below is excerpted from Cal-a-Vie Living: Gourmet Spa Cuisine and is part of a healthy and delicious spa menu developed exclusively for Epicurious by Cal-a-Vie. We would not think of removing this lunch from our repertoire! After a decade, we have only made it better with homemade low-fat chipotle mayonnaise and sliced mozzarella.