European

Lebkuchen recipes are many and diverse—some are flourless, made with almond and hazelnut meal; some are made in bar form and others in cookie form; some are glazed with chocolate and others with a thin lemon glaze.

With the nearly year-round availability of zucchini and cherry and grape tomatoes, this dish brings color and flavor to the table any time you’d like.

This vibrant, tangy dish is an example of the Moorish influence on Spanish food. It’s also popularly made with quail or duck—another Moorish influence.

This pesto brings together the flavors of spicy arrabbiata with the savory punch of garlicky bagna cauda. Nuts, cheese, and olive oil bring the richness, while anchovies and chiles add depth and heat.

This creamy lemon pasta recipe is luscious and amply cheesy, but still bright and fresh. Best part: You can make it for dinner in just 15 minutes.

Thanks to a little help from a package of frozen ravioli, you can pull a skillet of toasty, bubbly lasagna from the oven in a little more than half an hour.

Mushrooms just need a quick sear in a hot pan before being tossed with pasta and cream in this easy weeknight dinner.

Newsflash: you're messing up your tomato sauce by cooking it.

This recipe is a perfect sweet appetizer for any fall feast.

The only thing better than eating ripe berries straight from the carton: Tossing them with sugar so they’re juicier and sweeter, then folding them into freshly whipped cream.

This recipe packs in all the punches puttanesca is known for—salty! briny! olive-y!—without the need to cook a sauce. Two types of tomatoes are involved: beefsteaks get blended until smooth, and then tossed with cherry tomato halves.

The key to this classic pesto recipe is to add the basil at the very end, instead of blending everything all at once—that way, the basil maintains its flavor and vibrant green color.

If you’re going to turn on the oven in August, it better be for a good reason: This sauce, made from broiled tomatoes and peppers, is tangy, smoky, juicy, and definitely worth it.

The method for marinating the feta in this salad is also a good trick for other fresh cheeses—try goat, mozzarella, or paneer.

Switch up this endlessly riffable salad to suit your preferences, but try to always include a mix of cooked and raw vegetables for the best textures.

Spoiler alert: We broke with tradition. Instead of rubbing toast with cut tomatoes, we grated the tomatoes to make a raw sauce that the bread can really absorb.