Europe recipe collection

Greek spinach and lentil soup brightened with lemon, cumin, and coriander. A vegan, gluten-free one-pot meal that's earthy, tangy, and ready for a drizzle of olive oil at the table.

Old-fashioned brown sugar drop cookies with cinnamon, clove, and orange zest, studded with raisins and chopped nuts. A German-style spice cookie that yields five dozen.

Individual beef Wellington with sherry-mushroom duxelles on top of each filet, wrapped in puff pastry. Single-serving portions that bake quickly and hit the table pink in the center.

This buttery and moist Irish style coffee cake is so easy to make, and it always impresses everyone!

Vegan Greek spanakopita rolls from the Peloponnese, with spinach, leeks, scallions, parsley, and nutmeg wrapped in crisp phyllo. No cheese, no eggs, no butter.

My mother-in-law is a great cook and makes almost everything from the scratch. These sausages were delicious, I think you can only get that great tasting from homemade version. Lucky me.

Classic Italian tiramisu with mascarpone, espresso, cognac, amaretto, and dual layers of Savoiardi ladyfingers and amaretti biscuits. No-bake dessert showstopper.

Favourite Yorkshire pudding made with hot beef drippings in a muffin tin for crisp, puffed cups with custardy centers. The traditional British accompaniment to a roast.

Osso buco braises veal shanks in onion butter, white wine, and tomato until fall-apart tender, then finishes with gremolata of garlic, parsley, and lemon zest. A Milanese classic for special dinners.

Fennel focaccia made with frozen bread dough, olive oil, fennel seeds, and cornmeal. A crispy, aromatic Italian flatbread appetizer ready in just 30 minutes.

Lighter fettuccine Alfredo made with skim milk, reduced-fat cream cheese, and a roux instead of heavy cream and butter. All the creamy Parmesan flavor with less fat.

Fettuccine alfredo made the Roman way, with handmade semolina pasta tossed in butter and freshly grated Parmigiano-Reggiano. No cream. Just butter, cheese, pasta water, and minutes of tossing.

No-cook Mediterranean fettuccine with sun-dried tomatoes, black olives, fresh basil, mozzarella, and lemon zest. Hot pasta melts the cheese and warms the sauce. The sun-dried tomato oil is the only dressing you need.

Fettuccine with shrimp, sea scallops, fresh tomatoes, Kalamata olives, capers, and anchovies in a garlicky olive oil sauce. A bold Italian seafood pasta in 25 minutes.

Fettuccine with Shellfish, Tomatoes & Olives recipe

Classic fettuccine Alfredo with unsalted butter, light cream, freshly grated Parmesan, and a pinch of nutmeg. A silky, rich Italian pasta ready in 20 minutes.