Europe recipe collection

Polish-style fried onion seasoning: finely chopped onions browned with flour in oil, finished with a knob of butter. The make-ahead golden flavor base for Polish soups, dumplings, and gravies.

I have this frequently in Greece and here in the U.S., but as I have said, I view it as a 'deli' item. Krinos Foods has a 'gyros kit' that is sold in the frozen food section of some supermarkets.

Tangy Italian antipasto spread packed with artichoke hearts, two kinds of olives, mushrooms, and a zesty vinegar-olive oil dressing. Make it ahead - it's better the next day.

Apple Danish bars layer cinnamon-spiced sliced apples between two flaky pastry sheets in a sheet pan, then drizzle with almond glaze. A sliceable Scandinavian-style coffee cake bar.

Apple Mash is an Irish potato mash with stewed apple and butter beaten in for a sweet-savory side dish that pairs perfectly with bacon or fried herring.

Ardshane House Irish stew is an authentic lamb-and-potato slow simmer with pearl barley and a homemade scratch stock. Six ingredients, two hours, and a hearty result that feeds eight.

Carciofi alla Giudia - whole artichokes deep-fried twice in olive oil until they bloom open like golden roses. A Roman Jewish specialty with crisp outer leaves and a tender center.

If you never know how to cook artichokes,I suggest you try this way,after cooking,you will say:Oh,my god,is there really so nice artichokes exsiting in this world?hehe,after I first did it( my good friend told me), I screamed like this!Really thanks this nice recipe:)

Artichokes truffle style - paper-thin artichoke slivers fried in olive oil until golden and crisp, using the same technique applied to truffles. A simple Italian Roman preparation.

French-style eggplant and tomato bake layered in a casserole dish and topped with a garlic-parsley bread cube crust with Parmesan. A classic Toulousaine vegetarian bake from the south of France.

Aunt Catherine's Italian Cookies: a heirloom cookie with almond extract, cinnamon, and chopped nuts, finished in pastel-colored powdered sugar icing. Stores for months in tins.

Authentic Italian focaccia with two long three-hour rises, kneaded with olive oil and salt, then pressed thin, drizzled, and baked golden for crisp-bottomed, chewy bread.

Authentic Italian linguine carbonara uses butter, Parmigiano-Reggiano, beaten eggs, and parsley tossed with hot pasta off the heat to form a silky sauce without cream.

Classic Greek avgolemono soup with chicken broth, eggs, rice, and lemon. The tempering technique creates a silky, creamy texture with no cream needed - just 4 ingredients and 45 minutes.

Saffron risotto in the simple Milanese tradition: rice toasted in butter and onion, simmered in saffron-laced broth, finished with parmesan. Golden, fragrant, and unfussy.

Baby lima beans simmered with Italian sausage, cumin seeds, and hot chili pepper in a simple brothy stew. A hearty one-pot meal with just a handful of bold ingredients.