European

The classic tomato and mozz summer salad gets a roasty cold-weather makeover.

Bake well-sauced pasta, plus plenty of cheese and a few eggs to hold things together, in a cake pan and the edges turn crunchy, crusty, chewy, and downright irresistible.

Blanch chopped broccoli before cooking your pasta in the same water, then toss the whole thing with crumbled sausage and plenty of chile flakes, butter, and Parmesan.

The classic, beloved Marcella Hazan pasta sauce is made with just four ingredients and couldn't be easier.

Even die-hard butter devotees admit that olive oil makes exceptionally good cakes.

This pastel green dough has a very approachable flavor that is a big hit with everyone who tries it. Bonus: Most of us have the ingredients on hand for pea dough at any given time. If you want to make it a little more chartreuse, you can experiment with adding either 1 teaspoon ground turmeric or 1 inch peeled and chopped fresh turmeric root.

The only trick to this uncooked sauce is finding good canned tomatoes: If you can’t find Jersey Fresh, look for ones from California, New Jersey, or Italy—the only ingredients should be tomatoes and salt.

If this brings back memories of the “house salad” from that Italian-American restaurant you grew up eating at, then we consider our jobs done.

If you haven't mastered the Italian-American classic yet, now's the time to go on a journey to pasta nirvana.

It's not Oktoberfest without a soft pretzel—and once you've made a traditional German-style one from scratch, you'll never settle for those beer hall imposters again.

This spring-themed dish works perfectly as an entrée or as a side dish.