This is so tasty that you'll want to rely on it again and again. The dried mushrooms add tons of flavour, and you can choose whichever variety you like best.
Harissa paste, a Tunisian hot sauce made of chilies, garlic and spices, adds a lovely warm zing to the broth of this simple dish. If you like things really spicy, double the amount of paste. Serve with crusty bread to sop up the delicious broth.
This garlicky, silky smooth soup will be sure to ward off vampires.
Swiss cheese and ham are natural partners, as in this ramekin, the Swiss name for a baked dish of bread, cheese and eggs (similar to a strata), that originated in the French-speaking canton of Vaud. Serve it for brunch or for a light family dinner with a green salad.
These highly addictive southern Italian crispy bread rings are boiled then baked.
Typically sweeter and lower in acidity than red tomatoes, the yellow variety make a sunny version of this classic chilled summer soup.
Polpette, or Italian meatballs, are fantastic with a side of sautéed rapini or other leafy greens. Or serve with cooked pasta, quinoa or rice.
Keep this at a low setting in a fondue pot or small slow cooker so the mixture doesn't bubble too much and stick to the bottom. Serve with crackers, flatbread or toasted slices of French bread.
