Europe recipe collection

German-style tomato salad with a tangy vinegar, oil, and Worcestershire dressing seasoned with basil and thyme. Chilled and served on lettuce leaves.

Slow-simmered Italian tomato sauce with ground beef, San Marzano-style plum tomatoes, tomato paste, basil, and oregano. Rich, thick, and built for pasta night.

Torta di nocciole: Italian hazelnut cake made with toasted ground hazelnuts and barely any flour, topped with soft whipped cream. A light, elegant Piedmontese dessert with intense nut flavor.

Light tortoni frozen dessert made with whipped nonfat dry milk, almond extract, and graham cracker crumbs. A low-fat Italian-style ice cream treat with no heavy cream needed.

Greek yogurt cake with raisins, walnuts, cinnamon, nutmeg, and cloves layered through a tender butter batter. A traditional tourta cut into diamond shapes for a spiced afternoon sweet.

Traditional Scottish haggis made the authentic way, with sheep's pluck and mutton, toasted oatmeal, suet, and onion packed into a stomach bag and simmered for hours. The real-deal recipe for a proper Burns Supper.

Traditional Italian Pasta Fagioli Bean Soup recipe

Traditional lasagne from Bologna uses handmade egg pasta, a long-simmered pork Bolognese with white wine and cream, silky bechamel, and Parmigiano-Reggiano. No mozzarella, no ricotta, just the real deal.

Mexican picadillo with ground beef, apples, raisins, green olives, and toasted almonds. Sweet, savory, and versatile taco filling.

Traditional Scottish shortbread made with butter, flour, cornstarch, and sugar. A four-ingredient buttery cookie baked low and slow until just pale gold, then dusted with sugar while warm.

Tricolor Boboli pizzas: prebaked crusts topped with olive tapenade, caramelized red onion, red peppers, goat cheese, and toasted pine nuts. A 1990s Mediterranean dinner-party shortcut.

Trimlestown roast sirloin is an Irish roast with whiskey and red wine pan sauce. Slow-roasted for two hours and served with a rich beurre manie gravy. Classic Sunday roast fare.

Triple-chocolate biscotti with Dutch cocoa, semi-sweet chips, and a dipped white chocolate base. Toasted hazelnuts, dark coffee, and twice-baked crunch make these the dunking cookie for serious chocolate lovers.

Poached rainbow trout served on a rich, reduced cream sauce finished with butter and fresh herbs. A classic Irish fish dish with just 4 ingredients and 30 minutes of your time.

Authentic French Bearnaise sauce originating near Paris at Pavillion Henry IV restaurant.

Turkey breast Marsala pounded thin, dredged in herbed flour, and sauteed in butter with a quick Marsala wine and chicken broth pan sauce. An Italian-style dinner ready in 30 minutes.