European

This simple, flavorful tomato sauce is a weeknight savior. Make a big batch and stash it in the freezer. Add to pastas, braises, soups, and stews in the weeks to come.

Just another attempt to sneak truffles into this cookbook one more time. The struggle is real.

This one-pot stew takes its cues from chicken paprikash. Cooking low and slow is the key to getting deep flavor—and ensuring the potatoes are creamy and the chicken is pull-apart tender.

Eggs make for a hearty paella—no meat required!

This pasta is so packed with vegetables and shrimp that it's a complete, satiating meal—despite using half the normal serving size of noodles.

You can roll out the dough and punch out other shapes, but the slice-and-bake method is fast, and you won’t have any scraps.

No pressure cooker? Cook it the old-fashioned way.

While their new iteration simplifies things a bit, we love this original recipe for Mueller's lasagna, which starts with a homemade meat-and-tomato sauce and ends with one decadent, satisfying bite.

These meringues are intentionally oversized—just as good hung from the Christmas tree as an ornament as they are to eat—and last for ten days, so, fortunately, their use as both decoration and edible treat are not mutually exclusive options.

Cookie stamps give these snappy ginger cookies their embossed look and a rum-butter glaze lends a festive, antique finish.

If you have English muffins, cream cheese, and strawberries, you can make these faux danish breakfast treats in a snap!

Sformati can be sweet or savory. They often have a bechamel sauce as a base, but here is an example using creamy-soft cauliflower and ricotta and fontina cheeses. Served with lemony arugula or watercress, it makes a light, lively starter for a dark winter’s evening.

This quick and easy pasta is made entirely from ingredients kept in the pantry, so you can make it whenever a carb craving strikes. Inspired by elements often seen on Italian antipasto platters, the pasta is tossed with dry-cured sausage, artichoke hearts, and sun-dried tomatoes along with a simple tomato paste and olive oil sauce, and topped with toasted pine nuts and crisp peperoncini.

You'll be shocked at how easily the wonderfully fragrant and rich sauce for this simple weeknight dish comes together.

This dish is so simple, but I would award it numerous stars and accolades. Just find excellent mushrooms, really good eggs, some aromatics, and a tiny bit of spice, and you have a beauty of a dish.