Europe recipe collection

Fettuccine Alfredo done traditional Italian-style: fresh egg pasta tossed with butter, cream, and Parmigiano-Reggiano. Three ingredients, pure silk on a plate.

Fettunta Toscana is Tuscan grilled bread rubbed with raw garlic and topped with fresh tomatoes, basil, and olive oil. The original Italian bruschetta, simple and seasonal.

Filetto sorpresso don is a butterflied filet mignon stuffed with prosciutto, mozzarella, and truffle, then breaded, pan-seared, and finished in white wine and lemon pan juices.

Filo nests made from layered phyllo pastry sheets with chopped pecans, baked until golden and crisp. Fill with sweet or savory fillings for an elegant presentation.

Homemade fish broth from fish heads and bones sauteed with onions, leek greens, celery, thyme, and tomato paste. A clean, Italian-style base for soups, stews, and seafood risotto.

Saganaki: Greek flaming kasseri cheese pan-fried in butter, deglazed with lemon juice and cognac, and lit at the table for an "Opa!" tableside appetizer.

Focaccia Pugliese made with durum flour and mashed potatoes for a soft, chewy crumb. Topped with fresh tomatoes, capers, oregano, and olive oil.

French pear fondant tart with chunks of unpeeled pear baked into a tender egg-rich batter. Rustic country dessert sometimes called clafoutis aux poires.

Lots of onion and garlic flavor in the hearty main dish soup. This version is low in fat.

Frankfurter Kranz: a traditional German ring cake with three rum-soaked sponge layers, a rich egg-yolk buttercream filling, and a crunchy almond praline crown. The classic Frankfurt coffee-table cake.

French chocolate cake bakes briefly at high heat to leave a molten, mousse-like center that tastes like a baked truffle. Toasted hazelnuts and semisweet chocolate carry the flavor. Twenty minutes from prep to oven door.

Set-it-and-forget-it slow cooker French dip with tender beef roast simmered 10-12 hours in savory broth with herbs and peppercorns. Shred, pile on toasted rolls, dip in the au jus. Effortless comfort.

French scrambled eggs with slow-cooked leeks, cream cheese, and fresh mint stirred into soft, silky curds. A refined twist on classic breakfast eggs.

French style herbed cheese spreads softened cream cheese with oregano, garlic powder, onion powder, and milk into a five-minute Boursin-style appetizer for crusty bread or crackers.

Fresh pesto pasta with basil, sauteed garlic, pine nuts, miso paste, and lemon juice. A dairy-free, vegan pesto that gets its umami depth from miso instead of Parmesan.

Rosemary onion focaccia with caramelized Spanish onions, fresh rosemary throughout the dough, and a cornmeal-edge crust. Bread machine kneading meets oven-finish for bakery-style results.