European

A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.

A flexible San Francisco favorite, finished with bright, garlicky gremolata toasts for soaking up the saucy broth.

Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.

The silky French vanilla sauce that goes with everything.

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

This piquant French sauce comes together in the blender in just five minutes.

Studded with golden raisins and a crown of almonds, this yeasted Alsatian sweet bread is an ideal holiday loaf.

Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.

This marinara sauce is great tossed with any pasta for a quick and easy weeknight dinner that will leave you thinking, “Why didn’t anyone try this sooner?”

Lamb chops are one of those ingredients that intimidate a lot of people, but they’re actually a great protein to cook (and especially grill) at home.

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Cured fish, cream, and lemon make an elegant base for this unexpected one-pot pasta.

Summer’s best produce cooked into one vibrant, silky, flavor-packed dish.

This velvety white wine sauce imparts tangy, rich flavor to everything it touches.

With flash-seared squid, tomatoes, olives, parsley, and a tangy lemon vinaigrette.

With a heap of fresh produce and creamy sauce, this one-pot pasta endures for a reason.