Europe recipe collection

Cherry clafoutis with homemade cherry ice cream and almond praline. A three-component Swiss-French dessert with kirsch-spiked custard flan, fresh cherry fruit, and caramelized crunch.

San Francisco-style cioppino with clams, lobster, shrimp, and red snapper in a saffron-tomato wine broth with fennel. Italian-American seafood feast.

Classic German yeast cake with a tender enriched dough and a buttery cinnamon-crumb topping, baked in pie pans. A traditional Streuselkuchen-style coffee cake from old-country German baking.

Classic Italian-American beef lasagna layered with a slow-simmered meat and mushroom tomato sauce, fresh ricotta, mozzarella slices and grated parmesan. The sauce takes 2 hours to cook down for full depth of flavour.

Classic veal saltimbocca with prosciutto, fresh sage, and a quick white wine pan sauce. A traditional Roman dish that lives up to its name: jumps in the mouth. Ready in 30 minutes.

Classic springerle: traditional German anise cookies embossed with intricate designs, dried overnight, and baked pale, then mellowed for a week into crisp, picture-perfect holiday treats.

German-style cold potato salad dressed with vinegar, mustard, and dill seed. No mayo, no eggs. Naturally creamy from reserved starchy potato water.

Concia is a Roman Jewish dish of fried zucchini layered with garlic, fresh basil, and white wine vinegar. A make-ahead antipasto that improves overnight.

Italian wild mushroom topping with dried porcini, fresh portobello, tomatoes, rosemary, sage, and garlic marinated 24 hours in olive oil and lemon. Use on bruschetta or pasta.

Condimento Pugliese: roasted red pepper spread with olive oil and red pepper flakes. A chunky Italian condiment for crostini, pasta, or bruschetta. Five ingredients, no cook.

Crystal-clear chicken consomme reduced to a quarter of its volume, garnished with steamed julienned vegetables and enoki mushrooms. A refined French-Italian soup with intense concentrated flavor.

Italian no-cook tomato cucumber summer salad with red onion, basil, parsley, and a touch of red pepper flakes. Italian-style topping for bruschetta or tossed cold with pasta.

Sweet and tangy crockpot Corned Beef with apple juice, brown sugar, and orange zest. This Irish-inspired slow cooker recipe adds fruity brightness to traditional cabbage.

Corned beef served with boiled assorted vegetables, classic Irish meal!

German cottage cheese and oil pastry dough (Quark-Öl-Teig): a tender, no-butter base for fruit tarts, sweet rolls, and stollen made without yeast. Quick to mix and ready to roll in 20 minutes.

Couscous Provencal with artichoke hearts, ripe tomato, fresh basil, and briny capers. A bright Mediterranean side that comes together in about 15 minutes using steeped (not boiled) couscous.