Europe recipe collection

German bacon rouladen: paper-thin round steak smeared with Dijon, rolled around bacon and onion, browned in flour, then braised in its own pan gravy. A classic Bavarian comfort-food roll.

Bagna Cauda pasta sauce with 15 garlic cloves, anchovies, roasted garlic, and cream, reduced and tossed with ziti and carrot matchsticks. A rich Piedmontese-inspired pasta in 40 minutes.

Italian baked artichokes stuffed with fresh rosemary, sage, and dried red chile, roasted in an olive oil and water bath until tender. Serve hot, at room temperature, or cold.

Baked chickpeas slow-cook in an earthenware pot with sweet sauteed onions, fresh chile, garlic, and oregano in their own velvety cooking liquid. Greek-style vegan main or side that gets better the longer it bakes.

Greek-style baked eel with a tomato, red wine, onion, and oregano sauce inspired by Salonika. A traditional Mediterranean seafood dish served with crusty bread.

Baked halibut limone with garlic, parsley, seasoned breadcrumbs, and lemon slices, finished under the broiler for a golden crust. An Italian-style baked fish dinner ready in 30 minutes.

Irish-style baked parsnips parboiled then slow-baked in stock with butter and nutmeg. A simple, traditional side dish that draws out the natural sweetness of the root vegetable.

Baked peaches from the Piedmont filled with crushed amaretti cookies, peach puree, sugar, and egg yolk. A classic Northern Italian summer dessert that's elegant and simple.

Greek-style phyllo triangles stuffed with seasoned ground beef, shallots, wine, mint, parsley, tomato, and cheese. Crisp, buttery kreatopitakia appetizers served hot from the oven.

Greek baked stuffed squid filled with rice, pine nuts, raisins, mint, and parsley in a tomato-white wine sauce. A traditional Mediterranean recipe slow-baked until the squid is fork-tender.

Baked tomatoes with Parmesan, breadcrumbs, and thyme. A 3-ingredient Italian side dish that comes together in 30 minutes and pairs with almost any main course.

A delicious summer standard at our place. Easy to make with a mix of Southern European and Middle Eastern flavours. I use my Cucumber Raita (posted separately) to dress the lamb salad or you can use the quick yoghurt dressing provided here.

Lots of raisins, currants and candied orange peel give the bread nice and tasty flavor, a classic Irish bread that is served during the holidays!

Bavarian veal rouladen stuffed with bacon and hard-boiled eggs, browned and simmered in a red wine gravy with tomato paste. A hearty German main dish.

Classic Italian almond biscotti with toasted whole and chopped almonds, twice-baked for crisp dunkable texture. Just six ingredients. Pairs perfectly with espresso or vin santo.

Classic Italian focaccia with a slow double rise, generous olive oil, and a customizable topping. Authentic Ligurian flatbread for snacking, sandwiches, or alongside soups and salads.