Europe recipe collection

Mushrooms stuffed with escargot in garlic-shallot herb butter, baked until bubbling. A classic French appetizer that swaps snail shells for tender mushroom caps.

Mussels oregano: steamed mussels on the half-shell topped with a garlic-butter oregano bread crumb crust, baked and broiled until crisp. Italian American steakhouse classic for starters at home.

A simple yet super tasty pizza topped with a fresh and chunky topping with a crispy bottomed crust.

Make this soup as garlicy and spicy as you like and serve with lots of crusty Italian bread.

Frozen peach dessert with fresh peaches, orange juice, lemon juice, and apricot brandy. An Italian-inspired boozy frozen treat served with a float of brandy on top.

Neapolitan mushroom soup with dried porcini and fresh mushrooms, plum tomatoes, marjoram, thyme, and an egg-yolk-Parmesan liaison thickener served over toasted Italian bread.

Northern Italian style lasagna layered with a bacon-rich meat sauce, a creamy nutmeg-scented white sauce, and a parmesan-ricotta filling. Richer and creamier than the usual red-sauce version.

Irish oatmeal bacon pancakes made with fine oatmeal, buttermilk, and a beaten egg, filled with fried bacon rashers and folded over with a smear of mustard. A hearty Irish breakfast in 20 minutes.

With this simple and delicious German recipe, you can enjoy Oktoberfest easily at home with your favourite German beer.

This easy roast chicken can be a maindish during the Oktoberfest. Easy and delicious.

Greek octopus pilaf simmered in tomato, white wine, and oregano for an hour until tender, served over rice cooked in the braising sauce. A traditional taverna dish.

Greek oil cake (gliko tapsiou me ladi) is a dairy-free, egg-free spice cake made with olive oil, orange juice, walnuts, and raisins. Naturally vegan and Lenten-friendly.

Okroshka, a chilled Russian meat and vegetable soup with diced cucumber, hard-boiled eggs, sour cream, and mustard in an apple cider base standing in for traditional kvass.

Oktapodi maratho krasato is Greek braised octopus with fennel and tomatoes in red wine. Pounded tender, then slow-simmered until fork-soft. Served warm or cold.

Here I adapted an 18th century English spice cake recipe which also makes nice cupcakes.

Old German muffins with ground almonds, rum, orange zest, raisins, and cinnamon. Buttery, fragrant, and lightly spiced with a hint of boozy warmth in every bite.