Europe recipe collection

Fruktsoppa is a traditional Swedish fruit soup with dried apricots, prunes, raisins, currants, and fresh apple simmered with cinnamon and thickened with tapioca. Served chilled as a light dessert.

Swedish veal roulades with a ground veal and mashed potato filling, rolled around paper-thin leeks and browned in butter. Finished with a quick cream pan sauce, these are a classic Scandinavian main dish worth mastering.

Gambardella's minestrone with five dried legumes, fresh fennel, basil, oregano, and Italian vegetables simmered into a thick, hearty soup. Serve over pasta or rice.

Gebackenes Euter, traditional German breaded and fried cow's udder. A centuries-old nose-to-tail dish with a veal-like texture and a crackling golden crust.

German stuffed cabbage rolls (Gefullt Krautroladen) filled with brown rice, dill seed, marjoram, and paprika. Baked in a tomato-vermouth sauce and best made a day ahead for deeper flavor.

Kesselfleisch, a traditional German boiled pork with root vegetables, juniper berries, coriander, and clove-studded onions simmered low and slow until tender.

Buttery, chocolaty, fluffy and moist cake is a winner at any time, and everyone enjoys it!

Buttery and chocolaty. These cookies are soft in the inside and crunchy at the outside. Nobody can resist these yummy bites.

Chocolate cake layers filled with caramelized coconut-pecan dulce de leche, then glazed with glossy dark chocolate for an inside-out German chocolate showstopper.

Traditional German kale and potato soup (Grünkohlsuppe) with garlic sausage. A hearty winter peasant soup of mashed potato broth, shredded kale, and smoky sausage rounds.

German-style veal and pork meatballs served over braised red cabbage and potatoes with a lemon-caper pan sauce. A rustic one-skillet-and-pot Bavarian dinner with Worcestershire-spiked gravy.

German meatloaf (Falscher Hase) with a beef-pork blend wrapped around whole hard-boiled eggs, topped with bacon, and served with a sour cream pan sauce. A stunning centerpiece when sliced.

German sauerbraten marinated 2-4 days in Coca-Cola, vinegar, and warm spices, then braised fork-tender in a Dutch oven. Served with gingersnap gravy from the pan drippings.

A hearty German-inspired soup featuring bacon, fresh vegetables, and a tangy sour cream finish. Perfect for a comforting meal.

Homemade German-style mustard from whole yellow and black mustard seeds with cider vinegar, cinnamon, allspice, and tarragon. Soak, blend, age, and jar your own.

German-style pork tenderloin marinated in beer and cider vinegar, stuffed with pumpernickel and beer-soaked raisins, then rolled and roasted. A Bavarian Sunday roast with sweet-sour depth.