European

Made with an ounce each of Campari and club soda, plus a good glug of sparkling wine, this Campari Spritz recipe is designed to be refreshing and not too sweet.

A twist on the classic Tuscan soup, this version features blended sautéed kale, which turns the whole bowl a bright, spring-y green.

This Frozen Garibaldi recipe transforms frozen orange juice concentrate and Campari into a slushy cocktail worthy of a fancy summer brunch or hot afternoon by the pool.

This Americano recipe is so simple you’ll quickly memorize it. The classic Italian predinner cocktail combines Campari, sweet vermouth, and seltzer or club soda.

A citrusy, calming riff on classic tiramisu.

With lots of olive oil and parm, this asparagus pasta recipe comes from L.A.’s Evan Funke.

Crisped tinned octopus, briny capers, and a lot of white wine.

A simply sunny pasta thanks to both zest and juice.

Plump white beans create a luscious broth combined with lemon zest, onion, garlic, and celery. A stealthy knob of butter adds just enough richness.

Classic Hungarian chicken paprikash is reimagined as a bright pasta dinner, with ground chicken, aromatics, and a dollop of sour cream swirled in for richness.

Psyllium husk is the game-changing ingredient that transforms this easy focaccia recipe from “good for gluten-free” to “absolutely amazing.”

A quicker version of Ukrainian holubtsi, with cabbage, pork, and rice—no rolling required.

With a generous layer of caramelized onions and plenty of sharp Gruyère cheese, this party-ready tart packs the rich depth of French onion soup into every bite.

Jarred roasted red peppers take the place of traditional canned tomato for a smokier, sweeter riff on fra diavolo—a red sauce stalwart.

In the Venn diagram of chocolate bakes, this recipe falls squarely in the middle of where brownie, molten chocolate cake, and chocolate soufflé meet.

If you’re a fan of Italian focaccia, give fougasse, its cousin from the South of France, a try. Its chewy texture and signature leaf pattern are irresistible.

This psychedelic purple sauce has all the earthiness and tang of sour-cream-topped borscht.

By using potato chips, this spin on the Spanish classic is doable on a weeknight.

These stuffed buns start with a sour cream dough, then put frozen veggies toward the hearty filling.

These stuffed buns are everything frozen pizza pockets dream of being.