European

Treat this spoonable dessert as a vehicle for piles of your favorite peak-season fruit.

Topping fried bread with brothy mussels, beans, and tomatoes turns it into a hearty knife-and-fork dinner.

This is a simple scone recipe with a bit of a makeover: Each scone is glazed with sticky honey and served with a dollop of clotted cream and tart rhubarb compote.

It's a pizza. It's a salad. Here, store-bought pizza dough gets this family-friendly dinner on the table in less than an hour.

Purée grilled bell peppers, almond butter, sherry vinegar, and garlic into a delicious smoky-sweet sauce that pairs perfectly with a crunchy grilled chicken salad.

If you grill the vegetables a day or two ahead, this satisfying pasta dinner comes together in a snap.

This rice & veggie skillet was inspired by the traditional Spanish dish paella. Traditional paella is typically made with chicken, rabbit, and vegetables. However, this vegan version still packs a ton of flavor thanks to the fresh vegetables, lemon juice, and Extra Virgin Olive Oil from Spain.

Featuring grilled then chilled garden vegetables and Arbequina Extra Virgin Olive Oil from Spain. This recipe created by Love and Lemons is in partnership with Olive Oils from Spain.

Top-of-season cherry tomatoes and fresh mozzarella turn flatbread—either homemade or store-bought pizza dough—into a refreshing, delicious summer appetizer.

This is a unique and slightly peculiar British cake; you'd be hard pressed to find another baked good with the same psychedelic squares and level of geometric satisfaction.

Fried bread is our contribution to the classic Niçoise. Here, oil-packed tuna gets a boost from mayo flavored with garlic, sherry vinegar, and smoked paprika, plus mixed fresh herbs.

A classic British dessert made of whipped cream, store-bought meringues, and fruit, this recipe is as easy to make as it is impressive. The meringues will soften as they sit, giving just the right amount of texture.

Let this recipe be the excuse you need to dip all your farm-fresh foods into garlicky mayonnaise.

This meaty and rich Bolognese pasta dinner takes about one third of the usual time thanks to an electric pressure cooker.

Making risotto in an electric pressure cooker means no stirring and no ladling of stock one cup at a time. Just get it going on high pressure, walk away, and make a drink.

Why baste your steak with fish sauce? It's called umami. Get into it.

Ribbons of asparagus and two kinds of cheese make this spring quiche wonderfully decadent.

When summer is at its height and the peaches are so ripe that you can smell their sweet aroma just by walking by, it's time for this bright salad.

Simplifying the traditional dessert baba au rhum (sweet, yeasted cakes soaked in rum) with store-bought brioche makes it no less an impressive way to end an evening.