Herbs & Spices

Natilla is the Cuban answer to a French pot de crème. Here, an icy coffee granita tops the pudding for a cool contrast. (The puddings need to chill overnight and the granita needs freezing time, so be sure to start a day before serving.)

The Cuban classic gets a delicious boost from the addition of flavorful Spanish smoked paprika. Spanish paprika (Pimentón de la Vera) is everywhere for a good reason: its magically smoky flavor. Look for it at specialty foods stores or order it from latienda.com.

Virtually every island has some kind of coconut industry, since there's a use for every part of the coconut, from soap to cooking oil to mattress stuffing. Here, the fresh "meat" is used in a classic candy. There are many variations on this tasty treat, which is sold on the street and in grocery stores, where it's usually homemade.

Kuchen, a German yeast cake, acts as a golden pillow for ripe pears and a cinnamon, sugar, and hazelnut topping.

Left whole and baked, these plump tomatoes encase a soft-cooked egg and romaine pesto. Their interesting presentation is sure to turn some heads.

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

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.

With just the right balance of sweetness from the pomegranate juice and sour notes from the sumac, this layering of flavors accomplishes the enviable task of enhancing the flavor of the steak without overpowering it.

Tender pieces of short rib and barley add body to a delicate herbal broth you can make ahead and enjoy for days.

Aromatic without being spicy, this dish has a touch of the exotic but will please traditionalists, too. The spice paste hits on sweet, hot, salty, and sour, and the lamb is wonderfully tender.

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.

The ingredients are simple, but they add up to a main course that's incredibly hearty and satisfying. Cute little lady apples, cooked until soft and almost bursting, bring a luscious sweetness to the chicken and bacon.

Capon's richness is perfectly complemented by mellow roasted onions and shallots. Though you can find frozen capons in almost every supermarket, we recommend ordering a fresh one from the butcher—the meat will be silkier and more delicious.

Each spoonful of this French country-style soup delivers the warming taste of sun-ripened tomatoes and luxurious saffron.

It's hard to believe there's no cream in this soup, it's so velvety. A swirl of minty pistou, added at the last minute, provides complexity.

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

Baked creminis bursting with a buttery pecan and garlic stuffing make for eye candy just waiting to be devoured.