Europe recipe collection

Welsh rarebit, the British pub classic: sharp aged cheddar melted with beer, egg yolk, mustard, and cayenne into a savory sauce spooned over toast. Dressed up here with walnuts, apple, and broccoli.

Welsh rarebit with sharp cheddar melted in beer, eggs, dry mustard, and Worcestershire. Microwave method, spooned over ham and toast triangles.

Wespennester (wasp nests), a rare traditional German fried pastry from the Oberallgau region. Batter layers are built on wooden spoon handles and filled with honey.

Westphalian cabbage braised with tart apples, caraway seeds, and beef broth, finished with red wine vinegar. A traditional German side dish with a sweet-sour bite.

Westphalian leg of lamb roasted in a buttermilk and vegetable sauce inside an oven bag. A German roasting method that keeps the meat incredibly tender with a tangy pan gravy.

White bean salad with a blended lemon-dill dressing, garnished with sieved hard-cooked eggs, black olives, and green onions. A make-ahead cold salad with Russian roots.

Old-fashioned white bean soup with navy beans and ham hock simmered low and slow with celery, onion, garlic, and parsley. Thick, hearty, and filling.

Whole-wheat couscous pilaf with chicken broth, hot sauce and fresh parsley. Healthy 10-minute side dish with a touch of heat.

Wicklow pancake, a traditional Irish egg and breadcrumb pancake with fresh herbs, cooked in foaming butter and finished under the grill. A hearty, rustic breakfast or supper.

Wirsingroellchen are German Savoy cabbage rolls stuffed with ground leftover meat, parsley, and breadcrumbs, baked under a basting of sour cream. A thrifty, nutmeg-warmed classic from the old country.

Roasted bell pepper rolls stuffed with tuna, capers, and parsley in a lemon-garlic olive oil marinade. An elegant Italian appetizer that can be assembled a day ahead.

Yellow split pea puree with carrots, turnip, and herbs, slow-simmered in stock then blended silky smooth with a buttery onion roux for rich, velvety flavor.