Europe recipe collection

Irish comfort food at its finest: fluffy mashed potatoes whipped with butter-soft apples. Sweet and savory collide in this traditional side that pairs beautifully with bacon or fried fish.

Italian apple tart (crostata di mele) with lattice top and minimal sugar. Thinly sliced apples in homemade tart dough bake until golden. Simple, rustic, and authentically Italian.

Had some puff pastry on hand from the holiday baking, and made this apple strudel. It was great, the puff pastry certainly delivered a much richer result than phyllo pastry that I normally use. No leftover, we ate it all!

Apples and cottage cheese baked in a round cake pie make an easy to make delicious low fat apple and cheese Danish.

Swiss-style flan with fresh apricot halves baked in vanilla cream custard, dusted with powdered sugar and served warm or cold.

Warm Irish spice bread studded with golden raisins and candied citron balances cinnamon, ginger, and nutmeg in every buttery slice.

Yeast dough rolled paper-thin and sprinkled with sesame seeds bakes into crispy Armenian cracker bread that stays fresh for weeks.

This is the best rice that I have ever eaten by far. There was so much flavour in the rice. I just added it to my recipe box, and it's a keeper.

Toasted vermicelli mingles with long-grain rice in buttery chicken broth for fluffy Armenian pilaf that rests before serving.

Leg of lamb studded with garlic and rubbed with lemon juice roasts with potatoes until tender, creating bright Greek Sunday dinner.

Classic Greek skewered lamb marinated in olive oil, wine, lemon, oregano, and garlic. Grilled to smoky char in just 15 minutes.

Traditional Hungarian cream of pearl barley soup made with pork and veal broth, a light roux, and finished with egg yolk and cream. Velvety and soul-warming.

Arroz con pollo baked Spanish-style in one dish: golden turmeric rice, paprika-rubbed chicken, sweet peas, oregano and bay leaf. A hands-off one-pan dinner with crispy chicken skin and saucy rice in every bite.

This, too, is a Portuguese recipe from the Algarve.

Rustic Italian aubergine and anchovy pasta with a slow-baked tomato sauce thickened with mashed anchovies. A bold, salty, deeply savory supper that's dead simple to make.

A bold Scottish appetizer: creamy Roquefort cheese pounded smooth with whisky, then chilled in earthenware pots. Just 2 ingredients, 15 minutes prep, and pure Highland flavor.