European

Make somlói galuska in advance: the chocolate-cream “dumplings" require at least eight hours to soak up the golden rum syrup.

Almonds keep this sandkage super moist, so it is great for a day after, especially dunked in coffee.

Flavored with cardamom and often filled with dried and candied fruits, this rich wheat bread is traditionally served for Christmas in Norway.

This astonishingly moist and fragrant almond cake infused with rum and vanilla is crowned by a white glaze that crackles as the spoon digs in.

Our best panettone recipe, adapted from baker Jim Lahey, employs a long rise for a festive and flavorful holiday bread without much work.

This bread—loaded with a rum-spiked walnut filling—is the traditional Romanian celebration bread for Christmas.

These Slovak Christmas dough balls are traditionally eaten on Christmas Eve as part of a 12-course meatless meal.

With their slightly sweet flavor, light texture, and golden color, it's easy to see why these Swedish saffron buns have been enjoyed for hundreds of years.

This easy garlic bread recipe turns out a rich, buttery loaf topped with crispy Parmesan. Make it to accompany any soup, salad, or pasta.

A heavenly mix of textures—crunchy, airy, creamy—meets the nutty flavor of chestnuts in the Mont-Blanc.

This is a vegetable lasagna that cooks can enjoy, too, not only because it’s delicious, but because it’s simple and stress-free to prepare.

This festive hors d'oeuvre, which appeared in Gourmet’s 1970 Thanksgiving menu, is all about the pairing of peppery radishes and creamy butter.

There is nothing quite like this Scandinavian-style cake tower. For Christmas, the Kransekake is decorated to look like a Christmas tree.

This rich and silky chocolate mousse recipe is really just two easy recipes—chocolate custard and whipped cream—combined to make one elegant dessert.

Rely on the seasonings of porchetta—fennel seed, crushed red pepper, and garlic—to give more-manageable pork shoulder enormous flavor.