This quick-cooking skillet dish consists of layers of sliced ripe tomatoes and freshly filleted anchovies topped with knobs of butter and sprinkled with both sliced and ground chiles.

This fresh take on the classic dish from Nice, France does away with the lettuce and pairs succulent wild salmon instead of tuna with crisp vegetables, briny olives, and an umami-packed vinaigrette made with garlic, anchovies, basil, and scallions.

The powerhouse trifecta of anchovies, olives, and caramelized onions flavors this signature Provençal dish.

Buttery cod is accented with a creamy pea purée and crushed mustard seeds in this recipe adapted from one in Fish: Recipes from the Sea (Phaidon Press, 2012).

This bright, vegetarian sauce features lemon three ways: juice, zest, and preserved lemon peel.

The colorful array of Venetian bites known as cicheti are the best way to sample the city's unique cuisine. These recipes first appeared in our March 2012 issue, with Dana Bowen's story Good and Plenty.

Fresh apple juice and Calvados, a dry apple brandy, make the sauce something special.

Warm huckleberries—though blueberries will work in a pinch—bubble away under a crumble of brown sugar, walnuts, and oats in this homey dessert.

The secret to extra-savory flavor is in your fridge.

Refreshing molded salads like this one were wildly popular when a version of this recipe was first published, in Knox Gelatine: Dainty Dishes for Dainty People.

This classic preparation of crisp-fried veal is topped with a luscious egg, salty anchovies, and capers—a brilliant study in contrasting flavors and textures.

A hearty pork roast spiced with coriander, thyme, and allspice gets a shot of brightness from a vinegary herb bagna cauda.

Marinated and roasted red peppers top a crunchy, olive oil-rich crust in this Mallorcan red pepper tart, also known coca mallorquina.

Saveur’s ultimate saffron recipes run the gamut from risotto milanese to seafood paella to syrup-soaked baklava.

This Swedish gratin of shredded crabmeat is traditionally made using Västerbotten, a salty aged cows' milk cheese, but parmesan works well as a substitute.

This crusty sandwich only calls for a handful of ingredients—pecorino, parsley, and anchovy—but has big flavors.

This smoky-sweet almond dip recipe is a staple of southwestern Moroccan breakfasts.

This stew, a northern Italian braise of chicken and vegetables in a tomato sauce, is adapted from a recipe by Marcella Hazan.

Thick Italian meringue is sandwiched between moist layers of cake, which is topped off with sweetened shredded coconut in this recipe from chef Thomas Keller.

Pixian broad bean chile paste adds a salty, spicy, fermented flavor to this mushroom and bacon stir fry. The Sichuan staple can be found in most Chinese markets.

Rick Moonen, chef of RM Seafood in Las Vegas, gave us his mother's recipe for these falling-off-the-bone veal shanks. Serve them with mashed potatoes to soak up the rich gravy from the pan.

The after-party Italian tradition of "midnight spaghetti" gave birth to this lusty pasta dish of anchovies, capers, tomatoes, and garlicky breadcrumbs.

The recipe for these chocolate-covered marshmallow cookies was created by Nicole Lang to satisfy a craving for packaged Mallomars.

Light and airy, with a subtle squash flavor, zucchini blossoms are wonderful to cook; they make a flavorful, delicate appetizer when stuffed with salty anchovies and fried.

Packed with vegetables, niçoise olives, anchovies, boiled eggs, and tuna, pan bagnat is essentially a salade niçoise on crusty bread—bring it to a picnic!

Traditionally prepared with guanciale, this recipe uses more easily accessed pancetta for the otherwise classic Roman tomato sauce.

A last-minute addition of baking soda to the batter makes these classic waffles especially airy and crisp.

This recipe comes from David Bazir-gan of The Fifth Floor restaurant in San Francisco.

These dressed-up Mardi Gras crab cakes are a favorite in Mobile, Alabama.

This simple, classic French preparation of brown butter, lemon, and parsley, is an easy way to enjoy any succulent, delicately flavored fish.

A classic spicy puttanesca recipe with olives, tomatoes, capers, and anchovies.

This version of tortilla española, from Syklar in Madrid, starts with slices of yellow, waxy Monalisa potatoes, cooked in heady Andalusian olive oil until they’ve all but disintegrated.

Crispy pancetta, peppery arugula, and sweet sautéed shallots give a fall spin to bread salad.

The egg-based marinade in this barbecued chicken dish from upstate New York keeps the meat juicy and, used as a baste, lends the skin a lustrous caramelized sheen.

Searing the venison before coating it with spices ensures that the spices retain their potency but don't burn before the venison is cooked. A sweet and sour pear and berry mostarda is the perfect condiment for this lean roast.

A vegetable quiche for Sunday brunch is a mild to moderate challenge for the average home cook—memorable quiche, on the other hand, is a prize not easily won.

Editor's note: The recipe and introductory text below are from The Barbecue! Bible 10th Anniversary Edition, by Steven Raichlen. To read more about Raichlen and barbecue, go to our feature The Best Barbecue in the U.S.A. A good barbecue sauce is a study in contrasts: sweet versus sour, fruity versus smoky, spicy versus mellow. Here's a great all-purpose sauce that's loaded with flavor but not too sweet. It goes well with all manner of poultry, pork, or beef. The minced vegetables give you a coarse-textured sauce, which I happen to like. If you prefer a smooth sauce, puree it in a blender.

This hearty twist on the classic Provençal pressed sandwich pan bagnat combines black olive tapenade, goat cheese, roasted chicken, and thinly sliced vegetables. Make it at least two to three hours before you plan to serve it to really let the flavors marry.

These potstickers are stuffed with a flavorful spicy chicken filling and baked entirely on a sheet pan instead of frying for easy cleanup! Pair these spicy chicken potstickers with a ginger dipping sauce for an incredible appetizer or side dish.

These crunchy fritters are typically eaten for breakfast or as an afternoon snack with your cup of café au lait.