58 eel recipes

A traditional Danish curried eel recipe where tender poached eel is draped in a rich curry-onion roux sauce. Simple, old-world Scandinavian cooking with just a handful of ingredients. Serve over steamed rice.

A favorite Valencian tapa as well as a popular main dish, especially along the Costa Blanca.

Greek-style broiled eel drizzled with ladolemono, a bright olive oil and lemon sauce loaded with fresh herbs. Simple, rustic Mediterranean seafood ready in 30 minutes.

Greek eel baked Spetses-style in a tomato, honey, and feta sauce with thyme, mint, and lemon. A rustic island dish where the rich fish meets briny cheese and sweet sun-dried tomato.

Yeasted anise biscotti from Genoa, made with a sponge starter for a lighter, bread-like crumb. Twice-baked with butter and aniseed, these are nothing like ordinary biscotti.

A simple, delicious snack. Mouthwatering muffins which are perfect for breakfast, coffee or tea later in the day. Try it!

Learn how to make Easter Hot Cross buns. This easy, no-knead rendition is a sweet Easter tradition to make on Good Friday. This recipe yields subtly sweet buns studded with candied fruit, raisins, and warm spices of cinnamon and nutmeg.

If you are looking for an amazingly delicious tomato soup, try this recipe, and everyone loves it!

This Christmas pudding has plenty of delicious fruit and nuts, but it's really simple to make - just plan ahead and then make the warm vanilla-bean custard on the day.

Italian fisherman's bread with golden raisins, candied citrus peels, fennel seeds, and Marsala wine. A rich, buttery quick bread with no yeast, scored in a decorative grid.

Greek fig preserves (syko glyko) made with whole green figs stuffed with blanched almonds and simmered in lemon-scented syrup. Traditional spoon sweet for coffee service.

Citrus lovers will like this refreshing crispy cookie from Jocelyn Moritz of Waukesha.

Candied grapefruit peel slow-simmered in sugar syrup and rolled in granulated sugar. A bittersweet homemade candy that stores for a month.

Traditional Swiss Basel Leckerli: honey-spice cookie bars with cinnamon, cloves, candied peels, kirsch, and almonds under a crackly sugar glaze. Makes 50 to 60 bars that keep for weeks.

Homemade mincemeat with raisins, currants, apples, almonds, candied peel, and brandy. No suet needed. Ground twice, baked, and aged for rich, spiced holiday filling.

Buttery tangerine shortbread with fresh citrus peel and juice baked into a crisp, golden wedge. Only 5 ingredients for a melt-in-your-mouth cookie that's easy to make in bulk.