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This recipe yields about 3/4 cup ice cream per person if serving 8 to 10. If you want to make a larger quantity, we recommend making 2 batches rather than simply doubling the recipe.

Spice Cookies Rice paper is traditionally used in this recipe, but is not essential. You can bake these cookies on buttered baking sheets instead.

This poultry dish features many of the flavors of the classic Moroccan dish b'stilla but is much easier to make.

Delicious in romaine salad or on their own, these pecans are boiled in a spicy sauce, then deep-fried.

The salt creates a seal around the fish, which preserves its moisture and pure flavors. Romesco is a classic sauce from the Catalonia region. For cooking the fish, use two 13x9x2-inch metal baking pans.

There will be more pecan pesto than you need for the beans, but it keeps well and can also be used on pasta, as a sandwich spread, or in potato salad.

A great cocktail snack to have on hand, these will keep for a week before serving.

Gianduia, a ground hazelnut and chocolate confection from the Piedmont, inspired this spectacular terrine.

The cake layers are brushed with Strega, an Italian liqueur flavored with herbs and flowers. Removing the torte from the freezer an hour before serving allows the whipped-cream frosting to soften, while the filling remains frozen.

Active time: 1 1/4 hr Start to finish: 2 1/2 hr

Adding fleur de sel at the end transforms this tart into a delicious cross between a cheese course and dessert.

Hazelnuts give these airy and crunchy nuggets a distinctive flavor.

It's hard to believe that something so delectable can be made so quickly. For a showy presentation, add the Cognac to the sauce and heat gently without stirring it in. Ignite with a match and spoon the flaming sauce over the ice cream.