Europe recipe collection

Italian sausage pizza on a hot roll mix crust with browned sausage, peppers, onions, mushrooms, and Monterey Jack cheese. Homemade sheet pan pizza in an hour.

Italian spring bread for the bread machine, a lightly sweet honey loaf scented with star anise and studded with golden raisins. Perfect for Easter brunch and morning toast.

Delicate Italian dessert crepes filled with sweetened ricotta and fresh strawberries. Elegant rolled crepes dusted with powdered sugar, perfect for special breakfasts or desserts.

Italian vegetable ragout simmers potatoes, Brussels sprouts, cauliflower, Swiss chard, zucchini, and chickpeas in a marjoram-scented tomato base. A hearty meatless main over whole wheat pasta or brown rice.

Italian-style lamb chops marinated in red wine, oregano, thyme, soy sauce, and lemon juice, then broiled to medium-rare. Tender rib chops with a savory-herbal crust and rosy pink center.

One-pan Italian oven dinner with chicken, Italian sausage, bell peppers, and tomatoes roasted with garlic and olive oil. Minimal prep, maximum flavor from the oven.

Italian-style steamed mussels with garlic, white wine, tomato wedges, and green pepper. A quick 30-minute seafood dinner that creates its own brothy sauce for dipping crusty bread.

Olive Garden copycat shrimp tossed in homemade basil butter with parmesan and romano cheeses. Restaurant-style Italian pasta ready in 40 minutes at home.

Jeff's favorite pizza sauce: a thick, concentrated pizza sauce made with plum tomatoes, tomato paste, oregano, and parmesan. Freezer-friendly and ready for homemade pizza night.

Kakavia is the Greek fisherman's soup: tomato, fennel, and herb broth simmered with mixed fish, lobster, shrimp, and scallops, ladled over thick toast. Rustic Mediterranean seafood stew at its most generous.

Greek squid baked with rice (kalamarakia pilafi), simmered in white wine, tomato, garlic, and rosemary. Tender squid rings folded into a tomato-stained pilaf.

Kalamarakia Tursi is a Greek pickled squid appetizer simmered in olive oil with rosemary and parsley, then marinated in white vinegar with garlic and peppercorns. Serve cold as a tangy meze.

Keftedes tiganites are fried Greek meatballs with allspice, fresh mint, parsley, red wine, and soaked bread. Walnut-sized, flour-dredged, and fried crispy for a traditional Greek mezze or main dish.

Kopenhai is a Greek almond torte with an orange-scented shortbread base, fluffy ground-almond souffle filling, crackly phyllo top, and a fragrant lemon-cinnamon syrup soaked through every diamond slice.

Kos lemon pie, a Greek almond and honey tart in a lemon shortcrust pastry, soaked in lemon syrup and dusted with powdered sugar. An elegant Mediterranean dessert with bright citrus flavor.

Very good with a dollop of plain yogurt or sour cream on each patty.