Europe recipe collection

Irish fadge is a traditional potato bread made from mashed potatoes, egg, butter, and herbs, then fried in bacon fat until golden and crusty on both sides. Simple, hearty, and satisfying.

This scrumptious dish is made with potatoes, kale and succulent smoked sausage.

Turkey muffaletta swaps the traditional cured meats for sliced turkey, layered with provolone and a vinegary olive salad of green olives, roasted red peppers, capers and parsley on a hollowed Italian loaf.

Authentic Neapolitan biscotti with whole and ground almonds, honey, and cinnamon. Twice-baked Italian cookies with a deep nutty crunch and no butter or eggs.

Swedish meatballs made the traditional way with a beef, pork, and veal blend, milk-soaked bread crumbs, and a whisper of nutmeg. Browned in butter and simmered tender. Family-style comfort food.

Tuscan peasant soup with sliced Italian sausage, zucchini, celery, basil, and tomato in a rich beef broth. Slow cooker comfort that perfumes the whole house. Served with garlic-buttered French toast.

Fettuccine alla Romana with a luxurious butter, egg yolk, cream, and Parmesan sauce tossed with hot pasta. Five-ingredient Roman pasta classic that's richer and silkier than classic Alfredo.

Silky fettuccine tossed in a rich cream sauce with smoked salmon, fresh dill, a splash of vodka, and a shower of Parmesan. Elegant enough for date night, easy enough for a Tuesday.

Finnish summer soup (kesäkeitto): a creamy Nordic vegetable soup with new potatoes, baby carrots, peas, and green beans in a light half-and-half broth. Built to showcase the season's first harvest.

Fish stuffed peppers with orzo tuck marinated rockfish inside warm roasted peppers over garlic-tomato orzo with basil. Mediterranean fish dinner with a bright coriander-lemon marinade.

Norwegian fiskepudding: a silky cod mousse bound with cream and cornstarch, baked in a water bath until firm. Classic Scandinavian fish pudding served hot with sauce.

Italian fitascetta bread ring topped with slow-cooked caramelized red onions. A rustic olive oil yeast bread with a soft interior and a crispy, golden crust.

Flaedle are thin German pancakes made from a simple flour, egg, and milk batter, fried golden and sliced into ribbons for a classic Swabian pancake soup.

Eggs baked in a spicy tomato-pepper sauce with chili and caramelized onions. The Mediterranean breakfast classic that inspired shakshuka and huevos rancheros.

Frank-ly paella with hot dogs, cocktail franks, and salami standing in for traditional seafood, cooked with saffron rice, peppers, and tomatoes. A playful, kid-friendly spin on Spanish paella.

Frankfurter Kranz is a classic German crown cake with three rum-soaked sponge layers, silky butter-cream filling, and a crunchy almond praline coating finished with apricot glaze.