Europe recipe collection

Creamy Irish coffee with whiskey-spiked whipped cream floated on hot sweetened coffee. Irish whiskey in both the coffee and the cream for a double hit of warmth.

Italian crepes stuffed with tuna and anchovy filling, folded into half-moons and baked until crisp. Migliaccini, a savory Italian crepe you won't find everywhere.

Crescia, an onion-topped focaccia from Le Marche, Italy, with a soft olive oil dough and slowly sauteed onions baked golden on top. A regional Italian flatbread with a velvety crumb.

Let this scrumptious dish become one of your crockpot recipes that your family and friends will want to get their hands on.

Another succulent beef dish that can be cooked in your crockpot while you're away from the kitchen.

Teach your steak how to speak Italian with simple crockpot recipe.

Crostata di ricotta is the classic Italian lattice-topped tart filled with sweetened ricotta, grappa-soaked raisins, bittersweet chocolate, and orange zest. Pasta frolla crust, dusted with powdered sugar.

Classic Italian crostini made by rubbing sliced bread with raw garlic, brushing with olive oil, sprinkling with rosemary, and baking until crisp. Four ingredients, 30 minutes.

Porcini mushroom crostini with shiitake, cream, garlic, and Asiago cheese broiled on Italian toast. A rich, earthy Italian appetizer with deep mushroom flavor from dried and fresh fungi.

Cucidati, the traditional Sicilian Christmas fig cookies, with a rich filling of figs, raisins, nuts, chocolate and rum wrapped in tender pastry, shaped into slashed horseshoes and dusted with sugar.

Homemade curd cheese from just milk and yogurt, no rennet needed. Culture the milk until set, then drain it through a cloth into a fresh, soft, tangy cheese. A simple German-style quark for spreads and baking.

Easy bread machine focaccia with just six ingredients including olive oil and active dry yeast. Hands-off Italian flatbread perfect for sandwiches, dipping, or pizza-style toppings.

Daetscher is a Franconian German potato flatbread made with yeast dough enriched with ground boiled potatoes and schmaltz, rolled thin, and topped with sour cream, butter, salt, and caraway seeds.

Traditional German Zwetschgenmus (damson plum cheese) slowly cooked for hours into a thick, spreadable fruit butter with just plums and water. No added sugar needed.

Danish hash (biksemad) with browned beef, buttery potatoes, golden onions, and fried eggs on top. The classic Scandinavian leftover dinner turned weekend brunch.

Danish frikadeller meatballs: traditional pan-fried Scandinavian meatballs from twice-ground veal and pork, served with browned butter, potatoes, and stewed cabbage.