Europe recipe collection

Rohkostsalat is a German raw cabbage and fruit salad with diced apple, raisins, and a tangy sour cream dressing with pineapple juice. Crisp, sweet, and refreshing.

A German salad, cabbage, apples and pineapple juice with a slightly sweetened sour cream dressing.

German Brussels sprouts simmered in beer until tender, drained, and tossed with butter and salt. A traditional Bavarian side dish where the beer adds malty sweetness and tames the bitterness.

Rostbraten mit Pilzfulle, a classic German flank steak rolled around a mushroom, onion and herb stuffing, braised with bacon in mustard-kissed beef gravy. A rustic, old-world Sunday dinner centerpiece.

German beef rouladen stuffed with Dijon mustard, crumbled bacon, carrots, onions, and dill pickle spears, browned and braised until fork-tender in pan juices.

Italian rum cake with three sponge layers soaked in cherry-rum syrup, filled with pastillera cream, and frosted with whipped cream and roasted almonds. A showstopper.

Russian meatballs (bitki): beef and veal meatballs fried golden in butter and smothered in a sour cream and mushroom sauce. Old-world comfort food, straight from the Russian babushka's kitchen.

This spectacular stuffed pumpkin can be the centerpiece of your Thanksgiving table.

Rustic Italian pasta and bean soup doubles up cannellini and red kidney beans with crushed tomatoes, Italian herbs, and pasta. A hearty 45-minute dinner topped with fresh Parmesan.

Fish in horseradish sauce -- This recipe is the first of the 12 dishes that make up the traditional Polish Christmas-eve meal, which is eaten after sundown on Christmas eve.

Irish soda bread for Saint Patrick's Day with currants, buttermilk, and a whisper of cardamom. Two crusty round loaves scored with a cross, baked until they thump hollow.

Salad of Fresh Fava Beans with Pecorino Romano Cheese recipe

Salmon Italianne is a five-ingredient baked salmon with a thick mayo crown, thin ketchup stripe, minced onion, and crumbled bacon. Retro one-pan dinner, ready in about an hour.

Add some exotic flavor to dinner with this succulent dish made with small veal cutlets, prosciutto cheese and red wine.

Saltimbocca with Beef Base and Bon Appetit Seasoning recipe

Saltsa aspri is Greek white sauce (béchamel) in three thicknesses for moussaka, pastitsio, soups, and soufflés. Butter, flour, warm milk, and nutmeg build the classic Mediterranean base.