Europe recipe collection

Easy crescent Danish rolls with sweet cream cheese filling, fruit jam centers, and a vanilla glaze drizzle. A bakery-style breakfast pastry shortcut using refrigerated crescent dough.

Make these delicious Italian cookies for a change, they are buttery and just right amount of sweetness. Perfect with a cup of tea or coffee.

Transform herring fillets into tender, tangy pickled bites with this simple two-day marinade. A classic Polish holiday tradition that takes minutes of hands-on work.

Homemade Polish kielbasa-style sausage made from coarsely ground pork shoulder seasoned with marjoram, garlic, and black pepper. Stuffed into casings and tied at 4-inch intervals; freezer-friendly for batch cooks.

Portuguese potato and giblet stuffing, a rustic mashed potato base bound with eggs and folded with sauteed giblets, briny black olives, parsley, and a pinch of nutmeg.

A decadent dessert with a lovely french presentation. Egg white puffs shaped into quenelles topped with caramel and seasonal fruit. Guaranteed to wow any guests.

Eggplant di Carnevalle layers crispy breaded eggplant with ricotta-spinach filling, tomato sauce, and melted mozzarella. A hearty Italian bake that's part eggplant parm, part lasagna.

Eggplant in a Carriage (Melanzane in Carrozza): Italian fried eggplant sandwiches stuffed with mozzarella, anchovy, and basil, then breaded and pan-fried to golden.

These eggplant rolls are from Apulia, the region that forms the heel of the Italian boot. They make a wonderful antipasto or a delicious luncheon dish. Serve at room temperature to enjoy their fullest flavor.

Lighter eggplant Parmesan with whole wheat breading layers tender rounds with tomato sauce and Parmesan, baked until melt-in-your-mouth (optional mozzarella finish).

Eggplant Parmesan restaurant-style with egg-and-flour fried slices layered with mozzarella, baked briefly, and topped with a fresh garlic-tomato sauce and grated Parmesan.

Homemade eggplant ravioli with a smooth pureed filling in fresh egg pasta, served with a Madeira and tomato cream sauce. A vegetarian Italian project recipe worth every minute.

Homemade Boursin-style cheese spread with fresh basil, chives, parsley, garlic, and chopped black olives folded into cream cheese. A 15-minute herbed cheese spread for crackers, baguette, or crudites.

Emeril's calzone wraps a basil-sun-dried tomato yeast dough around a pork, red pepper, and white wine filling. A flavor-packed Italian turnover from the New Orleans chef.

For that definitive French touch, an enriched Bechamel sauce.

Entlebuch woodland slices are open-faced Swiss alpine sandwiches with smoked ham, creamy mushroom ragout, melted Emmentaler, and warm poached pear. Hearty mountain-region comfort.