Europe recipe collection

Shrimp stuffed ravioli with fresh basil cream sauce, made from scratch with hand-rolled pasta, a tomato-shrimp filling, and a Parmesan-cream finish. The Italian masterclass dinner that earns its evening.

A fast chicken and pasta skillet where bottled Italian dressing does double duty, browning the chicken and saucing the vegetables. Served over spaghetti with parmesan, ready in about 25 minutes.

Hungarian-style chilled cherry soup with whole cherries, red wine, cinnamon, cloves, and lemon, thickened with quick tapioca and topped with sour cream. A classic Eastern European summer starter.

Stuffed cabbage rolls with brown rice, dillseed, marjoram, paprika, onions, and herbs wrapped in blanched cabbage leaves and braised in tomato-vermouth sauce. A vegetarian German Kohlrouladen.

Chewy Greek almond macaroons made with ground almonds, egg whites, and fragrant rosewater create gluten-free cookies dusted with powdered sugar.

Greek almond cookies shaped like little pears, scented with lemon and rolled in powdered sugar. A delicate confection perfect for special occasions and gift-giving.

A savory pasta dish that can be served by itself or with succulent meat balls or steak.

Classic Italian antipasti platter with roasted red peppers, marinated vegetables, olives, and Parmesan served with crusty bread for an elegant no-cook appetizer.

Refined Verona-style antipasto with paper-thin prosciutto, crunchy celery root matchsticks, and Parmesan wedges on bitter radicchio for an elegant Italian starter.

Fresh Italian antipasto salad with marinated mushrooms and artichokes over crisp vegetables drizzled with balsamic herb dressing for a light, impressive no-cook meal.

This salad is pretty hardy, but to turn it into a main dish salad, just add pasta shells, bows, or tortellini.

Apfelschaum is a baked Swabian apple mousse: tart Granny Smith apples stewed in white wine, sieved smooth, then folded with stiff egg whites and baked low for an airy traditional German dessert.

Traditional Irish apple pudding with tart apple puree topped with fluffy meringue for a simple, elegant dessert that's lighter than pie and serves hot or cold.

Irish pastry-wrapped baked apples stuffed with brown sugar, raisins, and cinnamon. Sweet apples wrapped in puff pastry, baked until tender.

Traditional Irish apple fritters with thick apple slices dipped in a light egg batter, deep-fried until crispy, then dusted with sugar and brightened with lemon juice.

Sweet egg noodle kugel loaded with cinnamon apples and raisins. This Jewish comfort classic bakes up golden and custardy, perfect for holidays or Sunday brunch.