European
Bravas Potato Salad
This potato salad is inspired by the flavors of Spanish papas bravas, with an extra fried crunch courtesy of crushed potato chips.
How to Make a Roux for Mac and Cheese, Gumbo, Gravy, and More
All you need is fat, flour, heat, and time.
Roasted Brussels Sprouts With Pancetta and Garlic
Wildly popular and incredibly simple, it’s easy to make the ultimate restaurant side dish at home.
Mincemeat Pie
There’s no meat in this pie, just rich spices, sweet fruit, and centuries of history, all wrapped up in a buttery crust.
Creamy Mushroom Lasagna
This creamy mushroom lasagna recipe keeps things relatively simple so the mushrooms can truly shine.
Italian Rainbow Cookies Go Big in This Sliceable Loaf
The bakery classic was just waiting to be turned into a shareable, snackable cake.
Rainbow Cookie Loaf Cake
This loaf cake has all the taste and texture of a classic Italian rainbow cookie but is much easier to prepare and in a thrilling scale.
Sweet Palmiers
Transform a sheet of puff pastry and a bowl of sugar into these stunning holiday cookies.
Salt Cod Fritters
These salt cod fritters from chef Eric Ripert are golden brown and delightfully crispy. Serve them as soon as you can after frying.
Lyonnaise Potatoes
In this Lyonnaise potatoes recipe, Yukon Golds are sliced, browned in butter, tossed with caramelized onions, and showered with chopped parsley.
Easy, Cheesy Sausage Lasagna
Rich, meaty, and incredibly satisfying, this streamlined lasagna is the ultimate comfort food.
Apple Strudel
These raisin-studded apple strudels have a hint of cinnamon and a zingy whipped cream topping fortified with sour cream.
Step Into the World of German Baking With This Fan-Favorite ‘Bake Off’ Alum
This new cookbook by Jürgen Krauss is a must-have for baking enthusiasts.
Zwetschgen-Kuchen (Plum Tart With Streusel)
Depending on the type of plums, this Germa nplum tart can get a bit juicy. The amount of may streusel seem small, but the plums shouldn't be completely covered.
Flammkuchen
This classic German pub dish, which combines an unleavened crisp dough base with simple toppings, is adaptable and quick to make.
Triple Charlotte Russe
This multilayered, rich, and colorful cake takes some effort to make, but the sponge cake and ladyfingers can be made a day in advance.
Bring Roman-Jewish Cuisine to The Table With This New Cookbook
In her new cookbook, Leah Koenig shares recipes for classic Roman-Jewish dishes, including fried artichokes, a spinach (and raisin!) frittata, and sweet almond cookies.
Make One Last Summer Panzanella—and Break All the Rules
Forget everything you think you know about what should go into this classic bread salad.
Spinach Frittata With Raisins and Pine Nuts
Pine nuts with raisins is a classic Roman Jewish combination for frittata. This version builds on that formula with the addition of lemon and creamy mascarpone.
Cast Iron Garlic Shrimp With Chorizo and Green Olives
This rustic baked shrimp dish is almost prefab, thanks to overnight prep and quick, day-of cooking. Serve with plenty of bread for dipping.