European

On the streets of Lisbon and outside any nightclub or bar in Johannesburg, you’ll find vendors grilling steak and slathering garlic butter on a soft bun—heaven. The key to this mouth-watering street food is finding a soft, airy roll to absorb the steak juices. If there is a Portuguese market near you, you’re in luck! If not, look for a soft roll dusted with flour at your local bakery.

This yolk-heavy carbonara is beyond creamy—without cream!—with a heady mix of peppercorns (you can substitute black pepper for all and it's still great). It's unlike any clumpy carbonaras you've had. It's a pasta worth mastering.

Studded with pistachios and white chocolate, these festive green cupcakes are better than finding a pot of gold at the end of the rainbow.

In this method, potatoes and oil begin cooking together at room temperature, totally defying all the rules of deep-frying.

A delightfully mustardy version of the battered and fried turkey, ham, and cheese sandwiches.

Lemon makes the perfect foil for carbonara’s salty richness. You may never go back.

These fry-like chickpea fritters are best enjoyed hot, while their centers still have a custardy texture.

You will think this pasta recipe calls for an absurd amount of kale, but it will shrink a ton when cooked.

This recipe makes a lot of ragù, but it freezes well and is worth having around. If making the gnocchi feels like a project, serve over polenta instead.

This late-night snack, popular in outdoor kiosks across Poland, is an Eastern European cousin to French-bread pizza, built on a savory base of sautéed mushrooms.

This hearty vegetarian ragout—served on a bed of creamy polenta—gets a boost of rich flavor from umami-packed tomato and miso pastes.

Saturated with brandy, cream, and raspberry purée, dried Italian-style savoiardi get the French treatment here.

There's no doubt about it: this magnificent cut of meat puts any humble braised brisket to shame.