European
Spinach Gnocchi
A fun alternative to classic potato gnocchi.
How To Achieve Polenta Perfection
Warm, creamy polenta just may be the ultimate cure for the winter blues – make it better with a few tips and tricks.
How To Carbonara-Ify Just About Anything
Step one: grab some guanciale.
The Best Irish-Inspired Recipes
Yes, there's plenty of meat and potatoes when it comes to Irish food, but there's a lot more too, and it's all delicious.
Romantic Movie Menus: Lady and the Tramp
Enjoy a candlelit spaghetti-and-meatballs feast inspired by Disney's beloved dog duo
How to Throw an Easy, French-Inspired Thanksgiving Feast
This Thanksgiving, go fancy: Combine traditional Turkey Day dishes with the refined elegance of a Parisian-style meal.
Mozzarella-Stuffed Pork Chops
Smoked mozzarella flavors these chops from the inside; an easy cherry tomato pan sauce and creamy polenta round things out.
Why You Should Use a Sheet Pan to Make Pizza at Home
One reason to ditch that pizza stone. If you can make a batch of chocolate chip cookies, you can make some amazing hot pizza at home.
Five Secrets of Building the Ultimate Lasagna
A lasagna engineered to be easy enough for a weeknight, but delicious enough for a Sunday dinner party.
Pasta with Anchovy Butter and Broccoli Rabe
Why is it that in the dead of winter, everything seems to need a little help? Anchovy butter delivers bold flavor to this back-pocket pasta
Pigs-in-a-Blanket With Chorizo, Membrillo, and Manchego
Spicy chorizo, sweet membrillo, and nutty manchego bring Spanish flair to everyone's favorite finger food.
Spanish Tortilla Bites with Winter Greens and Garlic
The Spanish Tortilla (or Tortilla Española) is not actually a tortilla at all--at least in the way most Americans understand the term. Instead, tortilla is a large, delicious frittata of eggs and potatoes. This fresh take on the classic Spanish dish is a great make-ahead, single-bite hors d'oeuvre for a cocktail party. The mild base ingredients are a great canvas for added layers of flavor, and, once you learn the technique, the variations are endless. It is delicious served warm, room temperature or even cold, and is a great, filling option for any gluten-free guests you might be catering to.
Capellini en Brodo
The pasta absorbs the flavor of the broth as it cooks, and the pasta starches thicken the liquid to a lip-smacking consistency.
Yeasted Blinis
These are great at room temperature, so cook them (using two skillets at a time!) an hour ahead.
Lefse
Like a potato-y flatbread and great topped with cured fish.
Parmesan Broth
You might say I hoard Parmesan rinds. I save them all year long, freezing them in a resealable bag. As soon as that first cold front sweeps in, I transform those long-collected ends into a rich and versatile Parmesan Broth.
Cured Arctic Char
This method works well with other fish. Substitute salmon or fresh trout for the char if you like.
Almond-Barley Porridge with Fruit
Live in a magical place where cloudberries abound? Use them instead of the cherries, as they do in Norway.