European

French buttercream eschews meringue in favor of pâte à bombe, a combination of whipped egg yolks and sugar, for the ultimate lush frosting.

Llike a leveled-up pastry cream enriched with whipped butter, German buttercream is the ideal filling for cakes and pastries.

For the silkiest, most ethereal frosting imaginable, turn to Italian meringue buttercream.

Transport yourself to a seaside British pub with this satisfying recipe for beer-battered fish and chips, no airfare required.

The little black dress of Italian American cooking—get the recipe for the stuffed shells here.

Quick-cooking gnocchi goes in the same pan as the chicken for this cheesy, crowd-pleasing weeknight meal.

Bright, bubbly, and hard to resist, a well-made peach bellini is a thing of beauty.

Consider this citrusy sidecar cocktail recipe a friendly reminder to stock up on cognac.

The ultimate winter warmer, Irish coffee is satisfying and timeless and requires only four ingredients.

Simple, garlicky aioli comes together in just a couple of minutes and improves everything from sandwiches to grilled fish to fresh vegetables

You don’t need to speak Italian or even turn on the oven to make this dreamy espresso-scented dessert.

This almond biscotti recipe gets oomph from a splash of brandy.

A gâteau quatre-quarts, or four-fourths, traditionally called for a pound each of butter, flour, sugar and eggs. This version of the cake adds vanilla and fragrant citrus extract.

This celebratory French tart is baked for the Feast of the Epiphany in the first month of the new year. Here it’s made easy for home bakers with frozen puff pastry.

This midcentury take on a medieval dish is bright and balanced, with a luscious sauce and crispy duck skin.

Buttery cookie dough and brandy-soaked dried fruit make these Italian fig cookies a holiday must-have.

Finely ground walnuts turn into the creamiest (but cream-free) sauce you’ve ever had, seasoned with garlic, cinnamon, and blue fenugreek.

This lively condiment, which is traditionally made in Georgia with a mortar and pestle, has it all: heat, spice, and the zing of fresh herbs.