Europe recipe collection

Using a box cake mix as a base is a time saver; substituting cream cheese for mascarpone is a money saver. Tastes like the real thing, is beautiful and surprisingly light.

Thyme and olives make this French bread full of the delicious flavor, great to serve with any kind of stew or soup!

A desert that tastes like a creation of an award winning chef...

My favorite tortellini soup recipe. It's quick and easy to fix on a busy night and full of tasty, healthy ingredients. Make it Italian by adding some Italian seasoning and parmesan cheese rind while cooking.

Quick, easy and tasty tzatzika, make it at home, and you will love how refreshing it turns out!

These vanilla custard macarons are loaded with vanilla flavor, the custard filling is made with milk, egg yolk and vanilla beans. If you love vanilla, you will for sure love these vanilla custard macarons.

Salted caramel is filled in between the vanilla macaron shells, it's impossible to resist these sweets. Experience some seriously decadent and delicious explosion by popping one or two these vanilla salted caramel macarons into your mouth.

A fluffy Greek-style vegetable omelet loaded with sauteed peas, diced carrots, and tangy crumbled feta cheese. This easy breakfast egg dish comes together in under 40 minutes and makes a satisfying vegetarian meal any time of day.

I was out of Tofurkey Italian Sausage tonight and needed to substitute something else because I can't buy it. I had a cupboard full of Bob's Vital Wheat Gluten and some TVP, so I figured I'd try making it. When my hubby came home, he tried it and immediately said "Write it down! Write it down!" I guess he liked it!

Named after Queen Victoria, who famously enjoyed a slice with her afternoon tea, this classic British cake dates back to the 19th century. Its light, fluffy sponge layers, filled with raspberry jam and whipped cream, embody simple elegance, making it a timeless centerpiece for tea parties or special occasions.

A straight up French Bechamel sauce from Woman's Day magazine.

Authentic Greek tzatziki with strained yogurt, salted and squeezed cucumber, garlic, white wine vinegar, and olive oil. The proper way: 24-hour drain, no shortcuts. Vegetarian dip or sauce.

Wow, love these biscotti. They are so chocolaty and the almonds add a layer of delicious nuttiness. Perfect to enjoy it with a cup of tea.

Almond biscotti baked the classic Italian way: twice in the oven for that signature dry, dunkable crunch. A simple base recipe with toasted almonds that keeps for months in a tin.

Creamy polenta loaded with Italian sausage, mushrooms, red pepper, ricotta, Gruyere, and Parmesan, set in a pie plate and baked into golden wedges. A make-ahead Italian showpiece.

Rolled baklava: walnut, sugar, and cinnamon spiraled inside crisp phyllo, sliced into bite-size pinwheels, baked, and soaked in honey syrup. An easier take on classic baklava, finished with sesame and an apricot glaze.