European

Packed with a creamy cashew spread and plenty of hearty mushrooms, this rich, vegan dish will win over even the most passionate meat eaters.

Chickpeas are the basis for this savory Italian stew, which gets an extra kick from a spoonful of intensely flavored pesto at serving time.

These financiers are moist and nutty from the addition of brown butter and hazelnuts; in this recipe, resting the dough amplifies all of those flavors.

Known as mendiants in France, these adorned chocolate bites are a holiday tradition.

This classic French preparation makes potatoes taste—and look—amazing. And yes, there's lots of butter involved.

In this hearty, velvety stew, chicken slowly braises in red wine with bacon, mushrooms, and a touch of enriching cocoa powder.

This decadent Italian-American classic is a combination of sweet lobster meat, spicy tomato sauce, and toothsome spaghetti.

For this soup recipe, whack the garlic cloves with the side of a chef’s knife; the papery skins will loosen from the cloves and you can slip them right off.

Classic recipe. Superior flavor. Flawless brunch.

These potato blinis are inspired by a Thomas Keller recipe. They're the ideal base for caviar.

Ah, Babybel cheese, the fancy French chef’s secret weapon for fondue—it keeps the molten mixture from separating, and its unassuming flavor lets the Gruyère shine.

Make this traditional German Kranzkuchen for a festive sweet treat to serve on Christmas morning.

Roasting grapes is fun and unexpected, although very popular in the wine regions of Italy. I remember being surprised to find juicy grapes cooked into a dense olive oil cake in Tuscany years ago. Here the sweetness of the grapes balances the earthy truffle oil and rosemary, and the feta adds a salty kick. The flavors are just perfect, and this flatbread takes me right back to Tuscany every time.