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This recipe for eggs en cocotte calls for a stovetop steaming method rather than an oven-baked one, which means you can sit down to brunch even faster.
Salt cod and potatoes form the base of brandade, a classic French appetizer gratin that’s make-ahead- and party-friendly.
This manicotti recipe is made with crepes instead of dried pasta, for a result that's both delicate and hardy.
4.7
(4.74)
Nutty, buttery, and fruity, these traditional Sicilian cookies known as cuccidati are perfect for the holidays.
4.0
(3.75)
A sleeper hit from Bon Appetit’s 1974 Thanksgiving menu, this mincemeat pie recipe is deeply fruity and loaded with warm spices.
4.0
(4.17)
We stripped these Italian-style meatballs down to the most essential elements for weeknight realness.
4.5
(4.47)
A splash of fish sauce adds instant umami in author Beth Nguyen’s take on this classic dish.
4.0
(4.21)
Lofty, fudgy almond custard barely contained within a tender, flaky crust make this pie from the Extremadura region of Spain a rustic showstopper.
5.0
(4.78)
Toasting the almonds before soaking gives this creamy horchata an irresistibly roast-y flavor.
5.0
(5)
Two-ingredient homemade pasta (no machine required!) meets a buttery yet fresh tomato sauce finished with a drop of umami-rich fish sauce.
4.5
(4.5)
Lean on the oven for a hands-off approach to Sicilian-style caponata goodness.
5.0
(4.83)
Let your summer eggplant and basil shine in this classic Sicilian pasta.
4.6
(4.64)
The French 75 is that rare creature of a cocktail: elegant enough to make you feel like it’s New Year’s Eve in Paris but supremely simple to assemble.
4.7
(4.72)
Great summer gazpacho starts with epic tomatoes—because this preparation is raw, there’s no hiding a substandard specimen.
4.3
(4.29)
This classic recipe features chicken breasts stuffed with thin slices of ham and cheese that are then coated in breadcrumbs and pan-fried.
4.6
(4.61)
A cousin to gazpacho, salmorejo gets its velvety texture from the inclusion of bread in the mix with summer’s best tomatoes.
5.0
(5)
Adjust the classic proportions of the gin, vermouth, and Campari in a negroni cocktail recipe for this updated version from London’s Chiltern Firehouse.
4.6
(4.57)
This spanakopita is crowned with a ruffly ring of crisp phyllo pastry. The more folds and wrinkles you create as you bundle this up, the prettier it looks.
4.7
(4.65)
You can put whatever you want in it, and you don’t even need to turn on your oven.
4.7
(4.68)
Turn your kitchen into a Swedish bakery with this oversized take on the classic cardamom bun known as kardemummabulle.
5.0
(4.93)
When simmering the cream, make sure it’s over gentle heat (if it over-reduces, it will break).
4.6
(4.57)
This creamy lemon pasta recipe is luscious and amply cheesy, but still bright and fresh. Best part: You can make it for dinner in just 15 minutes.
4.7
(4.74)
Snappy asparagus gets tucked under a rich velvety blanket of Parmesan cheese—a cozy dish for still-cold spring nights.
4.0
(4.17)
Low, slow, and steady win the race when it comes to this juicy, tender, wine-braised leg of lamb from À Table author Rebekah Peppler.
3.4
(3.43)