European

This midcentury take on a medieval dish is bright and balanced, with a luscious sauce and crispy duck skin.

Buttery cookie dough and brandy-soaked dried fruit make these Italian fig cookies a holiday must-have.

Finely ground walnuts turn into the creamiest (but cream-free) sauce you’ve ever had, seasoned with garlic, cinnamon, and blue fenugreek.

This lively condiment, which is traditionally made in Georgia with a mortar and pestle, has it all: heat, spice, and the zing of fresh herbs.  

This potato salad is inspired by the flavors of Spanish papas bravas, with an extra fried crunch courtesy of crushed potato chips.

Wildly popular and incredibly simple, it’s easy to make the ultimate restaurant side dish at home.

There’s no meat in this pie, just rich spices, sweet fruit, and centuries of history, all wrapped up in a buttery crust.

This creamy mushroom lasagna recipe keeps things relatively simple so the mushrooms can truly shine.

This loaf cake has all the taste and texture of a classic Italian rainbow cookie but is much easier to prepare and in a thrilling scale.

Transform a sheet of puff pastry and a bowl of sugar into these stunning holiday cookies.

These salt cod fritters from chef Eric Ripert are golden brown and delightfully crispy. Serve them as soon as you can after frying.

In this Lyonnaise potatoes recipe, Yukon Golds are sliced, browned in butter, tossed with caramelized onions, and showered with chopped parsley.

Rich, meaty, and incredibly satisfying, this streamlined lasagna is the ultimate comfort food.

These raisin-studded apple strudels have a hint of cinnamon and a zingy whipped cream topping fortified with sour cream.

Depending on the type of plums, this Germa nplum tart can get a bit juicy. The amount of may streusel seem small, but the plums shouldn't be completely covered.

This classic German pub dish, which combines an unleavened crisp dough base with simple toppings, is adaptable and quick to make.

This multilayered, rich, and colorful cake takes some effort to make, but the sponge cake and ladyfingers can be made a day in advance.