Europe recipe collection

Frankfurter Gruene Sauce, a traditional German green herb sauce made with sour cream, cottage cheese, and fresh mixed herbs, topped with chopped hardboiled eggs.

French chicken wrapped in bacon, seared golden, and oven-braised with onions and garlic, then served with a rich Roquefort cream sauce made from the pan drippings. Bold, savory, and deeply satisfying.

French market soup simmers a medley of dried beans with a smoky ham hock until tender, then brightens the pot with tomatoes and a finishing splash of lemon. A hearty, economical bean soup made from a colorful bean mix.

French toast fingers stuffed with strawberry jam, dipped in orange-egg batter, and griddled golden. A kid-friendly 10-minute breakfast that turns jam sandwiches into dunkable brunch bites with maple syrup.

Traditional Irish fresh pea soup made with ham stock, bacon, lettuce, and mint, then pureed silky smooth. The pea pods simmer in the stock for extra depth of flavor.

Danish-style fried herrings breaded with flour, egg, and breadcrumbs, pan-fried in butter and served with a creamy onion béchamel sauce. A classic Scandinavian comfort dish.

Italian country-style frittata with grilled green peppers, sauteed onions, and melted Taleggio cheese. Cooked alla lacrima, soft and creamy inside with a golden exterior.

Traditional French farmhouse head cheese (fromage de tete): pork head simmered with vegetables, herbs, and aromatics, then molded with shallots and parsley into a sliceable charcuterie classic.

Learn to make authentic Austrian Fruchtknoedel—delicious fruit dumplings with plums, apricots, or strawberries in a soft cottage cheese dough, topped with sweet garnishes.

Fusilli alla Sorrentina pairs tuna packed in olive oil with fresh tomatoes, black olives, white wine, and a whisper of fresh mint. A classic coastal Italian pasta that comes together in one skillet.

Galatoboureko is a Greek custard pie with semolina filling baked in buttered phyllo pastry and soaked in cinnamon-lemon syrup. A traditional dessert with crispy, syrup-drenched layers.

Spanish gazpacho mashes ripe tomatoes, peppers, herbs, and garlic with olive oil and lemon for a chilled no-cook summer soup. Five fresh herbs make it sing.

Gedunstetes Weisskraut, a German skillet cabbage with shredded cabbage, celery, green pepper, and onion cooked crisp-tender in one pan with no fuss.

Gefullte Kalbsbrust is a German stuffed veal breast filled with ground beef, pork, breadcrumbs, and nutmeg, then braised in a paprika-rosemary broth with whole cloves and bay leaves.

A scrumptious dish made with succulent sausages, beer and dinner rolls that has a slight European touch to it.

Gelo di Mellone, a traditional Sicilian watermelon pudding thickened with cornstarch, studded with pistachios, chocolate, and candied citron, finished with cinnamon.