Europe recipe collection

Kasseropites: Greek kasseri cheese, tomato, and basil hand-rolled into crescent pastries, baked golden. A vegetarian Greek appetizer made from scratch with a red wine vinegar dough.

Try something new for dinner with this side dish made with corn flour, kataifi and a pinch of cinnamon.

Keftethes from Pontos, Greek meat patties with veal, pork, fresh herbs, tomato, and vinegar. Shallow-fried until puffed and golden, served with fried potatoes.

Baked kibbeh with layers of spiced lamb and bulgur wheat around a pine nut and ground lamb filling, scored in diamonds and baked until crispy on top.

Kirsch-Schnitzel (Veal Cutlets with Cherry Sauce) recipe

Kirsov's pudding is a Russian-style baked sweet potato dessert with molasses and buttermilk. Slow-baked until deep caramel colored with a rich, earthy sweetness.

Traditional kishke (stuffed derma) with beef liver, rice, ground beef, and coriander in natural casing, simmered low and slow in beef stock until tender.

Knoepfle- Oder Spaetzleteig (Basic Spaetzle Dough) recipe

Westphalian cabbage (Kohl Westfalisch) braised with tart apples, caraway seeds, and beef broth, thickened with cornstarch and finished with red wine vinegar and sugar.

Kolach is a soft, enriched Eastern European braided bread: a milk-and-egg yeast dough braided into glossy golden loaves, brushed with egg glaze and sprinkled with poppy seeds. A festive holiday bread worth the rise.

This delicious dish is made with dried fruit, sweet cherries, juicy apples and seedless grapes.

Kotopoulo Kapanici: Greek braised chicken with tomatoes, white wine, cinnamon, cloves, and allspice. A warmly spiced one-pot casserole with optional artichoke hearts.

Krestianskiy zavtrak is a hearty Russian peasant breakfast: pumpernickel croutons crisped in butter, layered with bacon, kielbasa, and onions, then topped with eggs cooked until the yolks stay just runny.

Kuemmelkartoffel, a traditional German caraway potato side dish. Boiled potato slices tossed with caraway seeds and finished with melted butter for earthy, aromatic flavor.

This recipe could be used as part of a 12-course meal known in Polish as Wigilia, or on its own. Wigilia is eaten after sundown on Christmas Eve.

Kythoni xysto, a traditional Greek grated quince preserve with cinnamon bark, lemon zest, and toasted almonds. Sets naturally using pectin extracted from the quince peels and cores.